On this Wegmans Wednesday, Chef Megan Morgan shares a recipe for Tuscan Garbanzo Beans & Kale.
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
1. 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.
2. Add tomato sauce and water. Bring to simmer on HIGH. Reduce heat to MED-LOW; cook, stirring occasionally, 20 min.
3. Add kale; cook, stirring occasionally, 10 min. Add basting oil; stir. Cook 2 min.
4. Discard bay leaves. Garnish each serving with shredded cheese.
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