Spicy White Bean & Kale Stew

🥘 Ingredients

• black pepper
  1 pinch
• cannellini beans
  1 can
• cooking oil
  2 tbsp
• crushed tomatoes
  1 can
• flour
  1 tbsp
• garlic powder
  ½ tsp
• jasmine rice
  ½ cup
• kale
  1 bunch
• parmesan cheese
  2 tbsp
• salt
  1 pinch
• scallions
  4 stalks
• tuscan heat spice
  1 tsp
• veggie stock concentrate
  1 packet

🍳 Cookware

• small pot
• large pot

1. 

   1

   In a small pot , combine jasmine rice , ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   jasmine rice: ½ cup
2. 

   2

   Meanwhile, wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Remove and discard any large stems from kale ; roughly chop leaves if desired.

   scallions: 4 stalks, kale: 1 bunch
3. 

   3

   Heat a drizzle of cooking oil in a large pot over medium-high heat. Add scallion whites, tuscan heat spice , garlic powder , and flour ; cook, stirring constantly, until spices are fragrant and flour has formed into a paste ⏱️ 30 seconds . Slowly whisk in 1 cup water and veggie stock concentrate . Whisk until mixture is combined and smooth ⏱️ 1 minutes . Add kale, crushed tomatoes , cannellini beans and their liquid, and a big pinch of salt . Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until kale is wilted and tender and stew has slightly thickened ⏱️ 7 minutes . Taste and season with salt and black pepper if desired.

   cooking oil: 2 tbsp, tuscan heat spice: 1 tsp, garlic powder: ½ tsp, flour: 1 tbsp, veggie stock concentrate: 1 packet, crushed tomatoes: 1 can, cannellini beans: 1 can, salt: 1 pinch, black pepper: 1 pinch
4. 

   4

   Fluff rice with a fork. Divide stew and rice between shallow bowls in separate sections. Garnish stew with scallion greens and parmesan cheese . Serve.

   parmesan cheese: 2 tbsp