White Bean and Kale Stew
Recipe by The Friendly Feast.
A hearty, yet fresh stew that can be eaten as a soup or added to bread to make bruschetta.
Ingredients
- 3 T olive oil
- 1 medium onion diced
- 3 cloves fresh garlic minced
- 1/4 cup dry white wine
- 14.5 oz. canned Italian tomatoes diced
- 3 cups cannellini beans (canned is fine)
- 2 cups vegetable broth
- 1/2 medium lemon
- 1-2 cups fresh kale chopped
- 2 T fresh parsley
- 1 tsp salt
- 1/2 tsp pepper
- 1 loaf fresh bread (optional, for making bruschetta)
Instructions
- Heat olive oil in a large, deep skillet or saucepan over medium heat. Add diced onion and sauté for 5 minutes. Add garlic and cook for 1 minute longer.
- Add the wine to the pan and stir, making sure to scrape up all onion and garlic bits. Cook for 2 minutes more.
- Next, add the canned tomatoes and the cannellini beans and simmer for 3 minutes.
- Add broth, juice from the lemon, and kale and cook for 5 minutes more.
- Now, take a potato masher or sturdy spoon and begin to mash the beans slightly. You want some of the beans to retain their shape, though.
- Cook for 2 more minutes, then add parsley, salt and pepper to taste. Reserve some parsley for a garnish.
Notes
The amount of kale needed is totally up to you. If you are making bruschetta, I'd use less kale, but in a stew go for the full 2 cups.