Heat 2 tablespoons olive oil in a 5- to 6-quart Dutch oven over medium-high heat. Add onions; cook for 3 to 4 minutes or until lightly browned, stirring frequently.
Take a culinary journey to the Southern France countryside—we cut out the meat but added plenty of fresh vegetables to our version of this traditionally slow-cooked French dish.
Servings and Ingredients
|2 tbsp. plus 1/2 cup Gustare Vita olive oil, divided|
|1 c. yellow onion, chopped|
|1 (14-oz.) can Hy-Vee quartered artichoke hearts, drained|
|1 medium yellow bell pepper, seeded and chopped|
|2 tbsp. fresh oregano, finely chopped; plus additional for garnish|
|2 tbsp. bottled chopped garlic, divided|
|1 ½ tsp. Hy-Vee dried thyme|
|2 c. Hy-Vee vegetable stock|
|3 (15-oz.) cans Hy-Vee cannellini beans, drained and rinsed|
|2 c. Lacinato kale, trimmed and chopped|
|½ c. fresh basil, lightly packed|
|1 c. Soirée shredded Romano cheese|
|1 c. Hy-Vee smoked almonds, chopped; divided|
|2 tsp. fresh lemon juice|
|1 tsp. Hy-Vee Dijon mustard|
|½ tsp. Hy-Vee black pepper|
Things To Grab
- 5- to 6-quart Dutch oven
- Food processor
Add artichokes, bell pepper, 2 tablespoons oregano, 1 tablespoon garlic and thyme; cook for 2 minutes, stirring frequently.
Add vegetable stock; bring to a boil. Reduce heat to medium. Gently boil, uncovered, for 5 minutes, stirring occasionally. Reduce heat to low; stir in cannellini beans and heat through.
Place kale, basil and remaining 1 tablespoon garlic in a food processor. Cover and pulse until chopped. Add Romano cheese, 1/2 cup almonds, remaining 1/2 cup olive oil, lemon juice, mustard and black pepper. Cover and pulse until finely chopped, scraping down sides of food processor as needed.
Stir kale mixture into bean mixture. Remove from heat. Let stand for 15 minutes before serving. Sprinkle with remaining 1/2 cup almonds. Garnish with additional oregano, if desired.
Amounts Per Serving
- Total Fat: 37g
- Cholesterol: 13mg
- Sodium: 1070mg
- Total Carbohydrates: 46g
- Protein: 24g