White Bean and Kale Stew

I may be a little obsessed with nutrient-dense foods and repeating over and over again how greens, beans and onions are an immune-boosting power cocktail, but putting aside repetition, this soup is flavorful and sticks to the ribs.

Variations:

  • Add other vegetables (bell pepper, a turnip, maybe a cup of chopped broccoli or cauliflower) depending on what is in my refrigerator
  • Garbanzo beans or kidney beans if that was on hand
  • Add sausage (cook with the chopped onions)
  • Add leftover cooked chicken when adding the kale
  • Use other greens (spinach, swiss chard) instead of kale
Kale and White Bean Stew
Print Recipe
Servings
4 servings
Servings
4 servings
Kale and White Bean Stew
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Heat olive oil in medium pot over medium heat. Add chopped onions and cook 5 minutes. Add carrots and celery, cook another 5 – 10 minutes until softened, add garlic and cook 2 more minutes.
  2. Add white wine and simmer 8 minutes.
  3. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes.
  4. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf.
  5. Mix in vinegar and chopped fresh herbs. Season with salt and pepper.
Recipe Notes
Share this Recipe
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published.

*