Diabetes-friendly dinner

Tuscan Bean and Kale Stew

Name: Tuscan Bean and Kale Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: european
Ingredients: 2 tablespoons olive oil; 1 medium onion (chopped); 3 cloves garlic (minced); 2 cups cannellini beans (cooked, drained); 4 cups kale (chopped); 1 can diced tomatoes (14 oz); 4 cups vegetable broth; 1 teaspoon thyme (dried); ½ teaspoon black pepper (freshly ground)

A hearty stew with cannellini beans, kale, and tomatoes.

Prep 15 minCook 30 minServes 4

Nutrition per serving

34g

Carbs

10g

Fiber

Sugar

12g

Protein

Fat

250

Calories

Estimated values per serving.

Ingredients

2 tablespoons olive oil
1 medium onion (chopped)
3 cloves garlic (minced)
2 cups cannellini beans (cooked, drained)
4 cups kale (chopped)
1 can diced tomatoes (14 oz)
4 cups vegetable broth
1 teaspoon thyme (dried)
½ teaspoon black pepper (freshly ground)

Method

1
Heat olive oil in a pot over medium heat.
2
Add onion and garlic, sauté until soft.
3
Stir in beans, kale, tomatoes, and broth.
4
Add thyme and black pepper, bring to a simmer.
5
Cook for 20 minutes until kale is tender.

Make it fit your blood sugar goals

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This recipe is general guidance, not medical advice. Carb needs depend on your treatment and goals, so check with your doctor, diabetes nurse or dietitian if you're unsure.