Italian Winter Stew

Italian Winter Stew

Serves 6 to 8

• 2 tablespoons olive oil
• 1 diced sweet onion
• 3 cloves garlic, minced
• 1/4 cup dry white wine
• 2 (28 ounce) cans diced tomatoes
• 4 cups vegetable broth
• 5 potatoes, diced 1-inch
• 1 small acorn squash, peeled, seeded and diced 1-inch
• 3 tablespoons fresh oregano or marjoram leaves, or 1 tablespoon dried oregano
• 3 tablespoons fresh chopped basil leaves, or 1 tablespoon dried basil
• 1 teaspoon salt or to taste
• 3/4 teaspoon freshly ground black pepper
• 6 to 8 packed cups de-stemmed and chopped kale
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• Italian bread, for serving 

Heat olive oil in a 6-quart saucepan and sauté onion until golden, 5 minutes. Add garlic and sauté until aromatic, 1 minute. Add wine and cook 2 minutes. Add tomatoes including liquid, broth, potatoes, squash, oregano, basil, salt and pepper. Bring to a gentle boil, then stir in kale. Cover and simmer, stirring occasionally, until all vegetables are tender, 30 to 40 minutes. Stir in cannellini and red kidney beans and simmer 5 minutes. Taste and adjust seasonings. Serve with Italian bread.