Spicy White Bean & Kale Stew

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• Tuscan Heat Spice
  2 tbsp
• black pepper
• cannellini beans
  2 unit
• cooking oil
  1 tsp
• crushed tomatoes
  2 unit
• flour
  2 tbsp
• garlic powder
  2 tsp
• jasmine rice
  1 c
• kale
  8 oz
• salt
  1 tsp
• scallions
  4 unit
• veggie stock concentrate
  4 unit

🍳 Cookware

• small pot
• large pot

1. 

   1

   In a small pot , combine jasmine rice , 3/4 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 to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, salt: 1 tsp
2. 

   2

   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 unit, kale: 8 oz
3. 

   3

   Heat a drizzle of cooking oil in a large pot over medium 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 to ⏱️ 60 seconds . Slowly whisk in 1 cup water (2 cups for 4 servings) and veggie stock concentrate . Whisk until mixture is combined and smooth, ⏱️ 1 minute to ⏱️ 2 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 tender and stew has slightly thickened, ⏱️ 7 minutes to ⏱️ 9 minutes . Taste and season with black pepper if desired.

   cooking oil: 1 tsp, Tuscan Heat Spice: 2 tbsp, garlic powder: 2 tsp, flour: 2 tbsp, veggie stock concentrate: 4 unit, crushed tomatoes: 2 unit, cannellini beans: 2 unit, black pepper
4. 

   4

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

   Parmesan cheese: 6 tbsp