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Easy
40mins
3-4
Vegetarian
Rated 3.7 stars by 41 users
4 as a starter
20 minutes
20 minutes
A hearty, warming stew built on a classic Tuscan base of kale, cannellini beans and a splash of white wine. Gewürzhaus Umami Blend adds quiet depth, while lemon zest and cream bring brightness and body. Serve with crusty bread for a simple, satisfying winter meal.
1 medium onion, finely diced
3 celery sticks, finely chopped
4 garlic cloves, crushed
4–5 fresh sage leaves
½ cup white wine
300g cavolo nero (Tuscan kale) or chard, rinsed and coarsely chopped
2 x 400ml cans of cannellini beans, drained and rinsed
Zest and juice of 1 lemon
200ml thickened cream
Sea salt and black pepper, to taste
Crusty bread, to serve
Heat a large pan or skillet over medium heat. Add the onion and celery and cook for 7–8 minutes until the onion is caramelised and the celery is softened. Add the sage and garlic and cook for a further 1–2 minutes.
Add the white wine and cook until reduced and almost completely evaporated. Add the Umami Blend and stir to combine.
Add the cavolo nero, cream and cannellini beans and cook for a further 10 minutes. Finish with the lemon juice and zest, chilli flakes if using, and season with salt and pepper. Serve immediately with crusty bread.
Super yum for a Sunday night supper. Swapped in lentils. The chilli flakes added the perfect touch.
Our new favourite! This was so lovely. I only used 2 celery sticks, and added a little more lemon. I also substituted wine with Chicken stock. I also couldn’t find fresh Sage, so I used 2 teaspoons of Masterfoods Dried Sage.
I then topped it off with Crispy Chilli Oil.
It was delicious.
Thank you.
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
We acknowledge the Traditional Custodians of this land, the Aboriginal and Torres Strait Islander peoples. We pay our respects to Elders past, present and future. Food has always connected humans to this land and each other; we strive to honour and strengthen those connections.
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Gewürzhaus.
