Pappa al Pomodoro with White Beans and Kale
Serves: 2-3
  • 4 thick slices of crusty bread, preferably stale
  • 2-3 slices of garlic
  • olive oil
  • ½ large yellow onion - diced
  • sea salt
  • ½-1 teaspoon dried marjoram or oregano (optional)
  • pinch of red pepper flakes - to taste
  • 14.5 oz can diced fire-roasted tomatoes
  • 1½ teaspoon coconut sugar
  • 1 15 oz can or 1½ cups cooked white beans
  • vegetable broth
  • 2 large handfuls of kale - chopped
  1. If your bread isn't stale, toast it. Generously rub each piece of bread with the garlic on both sides. Slice or break the bread up into smaller pieces. Mince any left-over garlic.
  2. Heat a large pot over medium heat and add a pour of olive oil. Add the onion and a pinch of salt, and saute for about 7 minutes, until translucent. Add the garlic, marjoram/oregano, if using, and red pepper flakes, and stir around for another 30 seconds. Add the tomatoes, coconut sugar, white beans, more salt to taste, and enough vegetable broth to achieve a chunky stew consistency. Bring to a simmer. Once simmering, stir in the kale. Let simmer with the lid askew for about 15 minutes. Taste for salt and spice and adjust if needed.
  3. Distribute the garlicky bread between bowls. Pour the stew over. Garnish with a drizzle of olive oil and/or any herbs of choice.
You can use any kind of canned tomatoes or even tomato sauce for this recipe, just adjust the salt and cooking times accordingly.
Recipe by Golubka Kitchen at