Missy robbins' speedy kale & white bean stew
Ragout and stew
The first thing you’ll notice about this stew is that you can cook and serve it in about the time it would normally take for you to sauté greens. The second is that the broth is made from a second-string ingredient that other recipes tend to leave behind—the discarded juice from canned tomatoes. If you’re irked right now that you want to make this stew and don’t have a stash of leftover juice on hand—don’t worry, Missy Robbins and I thought of that! She also allows for tomato passata (also labelled strained tomatoes), a similarly thick, rich tomato puree sold by the bottle or box. Or you can do as I’ve been doing lately: Buy the cans of tomatoes for the juice, then hang onto the tomatoes for dinner later in the week (or freeze them). Adapted slightly from <a href="https://www.amazon.com/Breakfast-Lunch-Dinner-Life-Adventures/dp/0847859975?tag=food52-20"><strong>Breakfast, Lunch, Dinner... Life</strong></a> (Rizzoli, 2017). To read the full story, head <a href="https://food52.com/blog/21777-genius-quick-minestrone-soup-with-beans-greens"><strong>here</strong></a>.
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