Tis the season for soups and stews, and we've certainly been preparing and consuming a lot of them around here! This one is simple and straightforward, combining the hearty, classic flavor of beans and greens. I do love meat but I love vegetables much more, so in my home I try to create meals that don't require any meat but that meat could be added to at the end of preparation, in case a certain someone in your household requires it at every meal (ahem MY HUSBAND). This dish is packed with protein and is certainly substantial enough for a meal on it's own, but if you have too have a carnivore in your home, a cooked, chopped hot Italian sausage would be great on top of here.
WHITE BEAN AND KALE STEW
2 tbsp olive oil ("twice around the pan" as Rachel Ray would say :) )
1 medium yellow onion, chopped
4 large carrots, peeled and sliced
3 large garlic cloves, minced
3 cups low salt chicken stock
2-3 grinds black pepper
3 cups prepared white beans, fresh or canned
1 bunch kale (any variety), chopped
Juice of 1 lemon
1 cup finely grated parmesan cheese, divided
1) Heat the oil in a large dutch oven over medium heat. Add the onion and a big pinch of salt and saute until beginning to soften, about 10 minutes. Add the carrots and cook 5 minutes more. Add the garlic and black pepper and cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the stock, bring to a boil, and then reduce to a simmer until reduced and carrots are cooked through, about 15 minutes.
2) Stir in the beans, kale and lemon and continue to simmer until kale is cooked and beans are warmed through, about ten minutes more. Stir in half of the cheese and season to taste with salt. Serve in large bowls with additional cheese on top.
Hi. I'm Claudia. I'm a food obsessed, nature loving, fitness fanatic and happy gal living in the Pacific Northwest. I've been eating and cooking healthy foods for most of my life, and I'm so excited to share my passion for it with you!