Tuscan-Style Stew

• 2 carrots, peeled and sliced
• 1 celery rib, sliced
• 1 onion, diced
• 1 lb kale
• 2 zucchini, sliced
• 14 cup olive oil
• 14 teaspoon thyme
• 2 (15 ounce) cans cannellini beans
• 1 (15 ounce) can diced tomatoes
• 2 cups vegetable stock

1. Heat 2 tablespoons of the olive oil in a skillet over medium-high heat.
2. When the oil is hot add the thyme, carrots, celery and onions.
3. Sweat these over very low heat for about 5 minutes.
4. Then, add the kale.
5. Cover tightly and cook the kale until it wilts to half its volume.
6. Add the tomatoes and 2 cups of stock.
7. Add salt and pepper to taste.
8. Cover.
9. Allow the stew to come a boil.
10. Add the zucchini.
11. Simmer for one more hour, then add the beans.
12. If necessary, add more water to your desired consistency, and cook 45 minutes longer.

carrots, celery, onion, kale, zucchini, olive oil, thyme, cannellini beans, tomatoes, vegetable stock

Taken from www.food.com/recipe/tuscan-style-stew-342315 (may not work)