White Bean and Kale Stew
This hearty and fragrant stew is high in fiber and loaded with good-for-you greens. Serve with crusty bread for mopping up all of the amazing stock. This recipe makes 6 servings.
PREP TIME
10 minutes
COOK TIME
1 hour / 0 mins
Ingredients
1 1/2 pounds kale leaves, center ribs and stems removed
3 tablespoons olive oil
2 large carrots, washed and sliced into 1/8" rounds
2 celery stalks, chopped
1 yellow onion, chopped
2 garlic cloves, minced
1 cup dry white wine
2 15-ounce cans white beans, rinsed and drained
4 cups vegetable stock, plus more if needed
3 fresh thyme sprigs
1 bay leaf
1 tablespoon Sherry or red wine vinegar
2 tablespoons parsley, chopped
3 tablespoons olive oil
2 large carrots, washed and sliced into 1/8" rounds
2 celery stalks, chopped
1 yellow onion, chopped
2 garlic cloves, minced
1 cup dry white wine
2 15-ounce cans white beans, rinsed and drained
4 cups vegetable stock, plus more if needed
3 fresh thyme sprigs
1 bay leaf
1 tablespoon Sherry or red wine vinegar
2 tablespoons parsley, chopped
Directions
Cook kale in large pot of boiling salted water 1 minute. With a slotted spoon, put kale in a bowl of ice water to stop the cooking process. Drain well and set aside.
Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, onions, and garlic; cook until soft, stirring, about 15 minutes. Add white wine and simmer until liquid is reduced by a third, about 7 minutes. Add white beans, 4 cups stock, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Stir vinegar and parsley. Season with salt and pepper.
Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, onions, and garlic; cook until soft, stirring, about 15 minutes. Add white wine and simmer until liquid is reduced by a third, about 7 minutes. Add white beans, 4 cups stock, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Stir vinegar and parsley. Season with salt and pepper.
Looking for inspiration? Try these recipes:
Baked Dijon Chicken Breasts with Sautéed Veggies
Pappardelle with Bolognese Sauce
Broccoli, Cheese and Onion Strudel
