Tuscan Garbanzo Beans & Kale Main Course Total time: 55 minutes Yield: 0 loaf

Nutrition facts: 210 calories

Instructions: Heat olive oil in stockpot on MED. Add mirepoix; cook, stirring, about 6 min, until veggies begin to soften. Add garlic; cook 1 min. Add garbanzo beans; stir. Add diced tomatoes with juice, red pepper flakes, thyme, bay leaves, coriander, salt, and pepper; stir to combine. Cook 2 min. Add tomato sauce and water. Bring to simmer on HIGH. Reduce heat to MED-LOW; cook, stirring occasionally, 20 min. Add kale; cook, stirring occasionally, 10 min. Add basting oil; stir. Cook 2 min. Discard bay leaves. Garnish each serving with shredded cheese. Ingredients: 100% Mediterranean Blend Olive Oil, Pure Basting Oil Garlic, Cleaned and Cut, Peeled Cleaned and Cut Kale Greens Diced Mirepoix Parmigiano Reggiano Cheese -Shredded Garbanzo Beans Peppercorn, Black, Grinder Fine Crystals Sea Salt Coriander, Organic, Ground Red Pepper, Crushed Thyme Leaves Bay Leaves Seasoned Tomato Sauce Diced Tomatoes in Juice Diced Tomatoes in Juice

Tuscan Garbanzo Beans & Kale

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Nutritional Info

SAVE TO RECIPE BOX

Calories per Serving: 210
Makes: 14 1/2 cups

Active Time: 25 minutes
Total Time to Make: 55 minutes

EZ Meal Option

Wegmans Tuscan Garbanzo Beans & Kale Veggie Bowl

1 Each Approx. 1.0 lb.

Ingredients

1/4 cup Wegmans Pure Olive Oil

1 pkg (7 oz) Food You Feel Good About Diced Mirepoix (Produce Dept)

4 cloves Food You Feel Good About Cleaned & Cut Peeled Garlic, minced

3 cans (15.5 oz each) Food You Feel Good About Garbanzo Beans, drained, rinsed

1 can (28 oz) Wegmans Organic Diced Tomatoes

1 tsp red pepper flakes

1 tsp dried thyme leaves

3 dried bay leaves

1 tsp ground coriander seed

1 tsp salt

1/2 tsp freshly ground pepper

1 container (24 oz) Italian Classics Seasoned Tomato Sauce (Dairy Dept)

3 1/2 cups water

1 pkg (16 oz) Food You Feel Good About Cleaned & Cut Kale Greens

1/4 cup Wegmans Organic Basting Oil

Italian Classics Shredded Parmigiano Reggiano (Cheese Shop), for garnish

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Directions

Heat olive oil in stockpot on MED. Add mirepoix; cook, stirring, about 6 min, until veggies begin to soften. Add garlic; cook 1 min. Add garbanzo beans; stir. Add diced tomatoes with juice, red pepper flakes, thyme, bay leaves, coriander, salt, and pepper; stir to combine. Cook 2 min.
Add tomato sauce and water. Bring to simmer on HIGH. Reduce heat to MED-LOW; cook, stirring occasionally, 20 min.
Add kale; cook, stirring occasionally, 10 min. Add basting oil; stir. Cook 2 min.
Discard bay leaves. Garnish each serving with shredded cheese.

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