Italian Butter Bean Stew

Heat 1 tbsp olive oil in large pot over medium-high heat. Add onion, mushrooms, and a pinch of salt and pepper. Cook, stirring often, until softened, 3 to 5 minutes. Add garlic, tomato powder, and 3 tbsp water and cook until fragrant, 1 minute. (4-serving meal: use 2 tbsp olive oil, 6 tbsp water).

Add rice, 4 cups water, and broth concentrate to pot with aromatics. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Add beans and simmer, stirring occasionally, until rice is tender, 15 to 18 minutes. Stir in lemon juice and season to taste with salt and pepper. (4-serving meal: use 7 cups water).

Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add ciabatta and a pinch of salt and pepper and cook, stirring frequently, until ciabatta is golden brown and crispy, 5 to 7 minutes. Add Italian seasoning blend and toss to coat. Transfer to plate and wipe skillet clean. Add 1 tbsp olive oil and kale to same skillet and cook over medium-high heat until bright green and wilted, 3 to 5 minutes. Remove from heat, add parmesan and a pinch of salt and pepper, and toss to combine. (4-serving meal: use 2 tbsp olive oil, 2 tbsp olive oil).

Ladle Italian butter bean stew into bowls. Top with croutons and parmesan kale and serve with lemon wedges. Tuck in!