Marry Me Tuscan Steak & Bean Stew
with Ciabatta Toast
- Wheat
- Soy
- Milk
This hearty Tuscan-inspired stew combines chickpeas, white beans, and kale in a creamy broth that’s so good, it might prompt a proposal! Flavored with garlic, sun-dried tomatoes, and a touch of spice, the stew is finished with rich cream cheese, Parmesan, and a bright pop of lemon juice. Crusty, golden ciabatta toast drizzled with olive oil is the perfect accompaniment for sopping up every last drop.
Ingredients
1 unit
Veggie Stock Concentrate
12 ounce
Sirloin Steak
1 unit
Chickpeas
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 ounce
Sun-Dried Tomato Paste
1 unit
Cannellini Beans
4 ounce
Kale
6 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
1 unit
Parmesan Cheese Block
(Contains: Milk)
½ tablespoon
Tuscan Heat Spice
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Drain chickpeas and cannellini beans. Remove and discard any large stems from kale; chop leaves into bite-size pieces. Zest and quarter lemon. Grate Parmesan over a small bowl.
Heat a drizzle of oil in a large pot over medium-high heat. Add half the Tuscan Heat Spice (all for 4 servings); cook, stirring, until fragrant, 30-60 seconds.
Add chickpeas, cannellini beans, kale, garlic powder, stock concentrate, ½ cup water (1 cup for 4), a big pinch of salt, and pepper; cook, stirring, until well combined, 3-4 minutes.
Bring to a boil, then reduce to a low simmer. Cook, stirring occasionally, until kale is wilted and tender and stew has thickened slightly, 7-9 minutes. Stir in sun-dried tomato paste and a pinch of lemon zest; taste and season with salt and pepper if desired. TIP: Gently mash the beans to help thicken the stew; add splashes of water if it gets too thick!
While stew cooks, halve and toast ciabatta. Drizzle with olive oil; season lightly with salt and pepper.
When stew is done, turn off heat and stir in cream cheese, half the Parmesan, and a squeeze of lemon juice until fully combined.
Divide stew between shallow bowls. Top with remaining Parmesan and pepper. Serve with ciabatta toast and remaining lemon wedges on the side.
