Tuscan Bean Stew

I found this recipe from The Best International Recipe cookbook but it is also
available at the Cook’s Illustrated website. I modified it slightly to suit our tastes.
Instead of soaking the bread, I topped each bowl with croutons just before serving.
I also substituted chicken broth for water. This stew hit the spot on a rainy
spring day.

Sauteed onions, carrots, kale, and tomatoes

Croutons sliced from a French baguette then toasted in the oven

Tuscan Bean Stew

Tiramisu cupcakes for dessert

This entry was filed under: Baking, Cupcakes, Foodie, Health, PDX local, Wine