our weeknights are so hectic and crazy, so i really appreciate when we have something ready to go in the refrigerator for dinner that can just be reheated as we run from one event to another. i like to do what i can on the weekends to prep for the week in order to make our week nights easier.
over the weekend, ryan was flipping through wegman's menu magazine and found this tuscan kale and garbanzo bean recipe. it sounded great, so i made a big pot of it on sunday and it has been feeding us all week long. it's a healthy recipe, packed with lots of veggies. it's both delicious and filling, and it's vegan too!
tuscan kale and garbanzo beans
prep time: 10 minutes
cooking time: 40 minutes
yields: 10 servings
adapted from wegman's menu magazine
2-3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
4 large carrots, diced
4 celery stalks, diced
4 garlic cloves, minced
2 (15 oz.) cans low-sodium garbanzo beans, drained and rinsed
1 (28 oz.) can low-sodium diced tomatoes
1 teaspoon crushed red pepper flakes
1 teaspoon dried thyme
1 teaspoon ground coriander seeds
3 dried bay leaves
1 (24 oz.) jar tomato sauce
3 1/2 cups water
16 oz. kale, cleaned and chopped
salt and pepper to taste
in a large soup pot, heat the olive oil over medium heat. add the diced onion, carrots, and celery. saute until tender (about 5-6 minutes). add minced garlic and saute for 1 minute. add beans, diced tomatoes, spices, and bay leaves. cook for 2-3 minutes. add tomato sauce and water. bring to a simmer on high, and then reduce the heat to medium-low and cook, stirring occasionally, for 20 minutes. discard bay leaves, add the kale, and cook, stirring occasionally, for 10 minutes. serve warm.