Dandelion and Bean Stew

Ingredients:

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 onion, chopped
• 1 carrot, diced
• 1 stalk celery, diced
• 1 bunch dandelion greens, washed thoroughly and chopped
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1 can (14.5 ounces) diced tomatoes, with juice
• 4 cups vegetable broth or water
• ½ cup fresh or 1 teaspoon dried Italian herbs (like a mix of oregano, basil, and thyme)
• Salt and pepper, to taste
• Red pepper flakes, optional for a spicy kick
• Parmesan cheese, grated, for serving (optional)
• Crusty bread, for serving

Instructions:

1. Prepare the Base:
• Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5-7 minutes.
• Add the minced garlic and sauté for another minute until fragrant.
2. Add Greens and Tomatoes:
• Stir in the chopped dandelion greens and cook until they begin to wilt, about 2-3 minutes.
• Add the diced tomatoes with their juice, stirring to combine.
3. Simmer the Stew:
• Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
• Add the drained cannellini beans and dried Italian herbs. Season with salt, pepper, and red pepper flakes if using. Stir well.
4. Cook the Stew:
• Let the stew simmer gently for about 15-20 minutes to allow the flavors to meld together and the greens to become tender.
5. Final Adjustments:
• Taste and adjust the seasoning as needed. If the stew is too thick, add more broth to reach your desired consistency.
6. Serve:
• Ladle the stew into bowls and sprinkle with grated Parmesan cheese if desired.
• Serve hot with slices of crusty bread on the side to soak up the delicious broth.