So I used 6 oz of prosciutto that I cut into tiny bite size pieces, cooked it in some olive oil until Browned. I then added two celery ribs cut into 1/2 inch slices , two large carrots cut into 1/2 inch pieces and a whole medium white onion chopped. I cooked those for about 15 minutes until they started to get a little soft. I added 8 cloves of smashed garlic and cooked for about one minute. I added 6 cups of low sodium chicken broth , 1 lb of chopped and stemmed kale.. two fresh bay leaves and 1 (14.5 oz) can of drained diced tomatoes. I put the lid on the Dutch oven and placed it in the oven at 225 degrees for 40 minutes. I removed it and put 5 cans of drained cannellini beans into the pot with two fresh sprigs of rosemary. I put the lid on and simmered on the stove for about 15 minutes . I added some salt and pepper for taste and served with toasted sour dough with olive oil . I got the recipe from the atk Mediterranean cookbook but tweaked it a little (didn’t use dried beans etc) . Enjoy !!
2 Comments
Looks delicious!
So I used 6 oz of prosciutto that I cut into tiny bite size pieces, cooked it in some olive oil until
Browned. I then added two celery ribs cut into 1/2 inch slices , two large carrots cut into 1/2 inch pieces and a whole medium white onion chopped. I cooked those for about 15 minutes until they started to get a little soft. I added 8 cloves of smashed garlic and cooked for about one minute. I added 6 cups of low sodium chicken broth , 1 lb of chopped and stemmed kale.. two fresh bay leaves and 1 (14.5 oz) can of drained diced tomatoes. I put the lid on the Dutch oven and placed it in the oven at 225 degrees for 40 minutes. I removed it and put 5 cans of drained cannellini beans into the pot with two fresh sprigs of rosemary. I put the lid on and simmered on the stove for about 15 minutes . I added some salt and pepper for taste and served with toasted sour dough with olive oil . I got the recipe from the atk Mediterranean cookbook but tweaked it a little (didn’t use dried beans etc) . Enjoy !!