One Pot Hearty Tuscan White Bean Stew

• 1 small onion, diced
• 1 cup greens, julienned (works with any hearty green, such as kale, chard or collards)
• 13 ounces Pomi chopped tomatoes (1/2 a box) or other canned chopped tomato.
• 1 medium carrot, diced
• 2 cans white beans (cannellini, navy, etc), drained and rinsed
• 2 tablespoons olive oil
• 1 cup stock (we use vegetable, but chicken would work fine for non-vegetarians)
• 1 cup water
• 1 dried arbol chili
• 1 teaspoon Italian seasoning blend (we use the one from Penzey's)
• 1 tablespoon red wine vinegar

1. Lightly mash half a can of beans in a small bowl.
2. In the soup pot, heat the olive oil and then saute the onions and half of the carrots with a pinch of salt. Saute until onions are translucent.
3. Add your greens and cook down until soft, 5-10 minutes depending on the type of greens.
4. Add tomatoes and cook until most of the liquid is gone.
5. Add mashed beans and cook for a few minutes
6. Add stock, water, chili, italian seasoning and the rest of the carrots. Stir everything together and bring to a simmer. Simmer until most of the liquid is gone. I like a thicker consistency, but you can add more water or stock if you want a soupier soup.
7. Add salt and pepper to taste.
8. Add red wine vinegar and simmer for 3 additional minutes. The acid really balances out the flavors. You may want a little more vinegar depending on your tastes!

onion, green, tomatoes, carrot, white beans, olive oil, stock, water, arbol chili, italian seasoning blend, red wine vinegar

Taken from food52.com/recipes/31886-one-pot-hearty-tuscan-white-bean-stew (may not work)