Tomato, Artichoke, and White Bean Stew

Tomato, Artichoke, and White Bean Stew

(Author: www.handfulofraspberries.com)

Ingredients:

  • 1 (15 ounce) can artichoke hearts
  • ½ bunch kale
  • 2 cups low sodium vegetable broth
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • ½ to 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • Fresh-ground black pepper, to taste
  • 2 (14 ounce) cans fire roasted diced tomatoes
  • 1 (15 ounce) can white beans (like cannellini) drained and rinsed

 Instructions:

  1. Drain the artichoke hearts and chop into bite size pieces. Remove stems from kale and cut into ribbons. Set aside.
  2. In a large soup pot, add broth, basil, oregano, red pepper flakes, salt, and pepper. Bring to boil.
  3. Add the artichokes, kale, canned tomatoes with their liquid, and the beans. Return to a boil, reduce heat to low, and simmer for 20 minutes, stirring occasionally.