Hearty Vegetarian White Bean Kale Stew

Name: Hearty Vegetarian White Bean Kale Stew
Total time: 35 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large, diced onion; 4, minced garlic cloves; 2 stalks, diced celery; 2 medium, diced carrots; 6 cups vegetable broth; 2 cans (15 oz each), drained and rinsed canned white beans; 1 bunch (about 6 cups), chopped fresh kale; 1 can (14 oz) diced tomatoes; 1 bay leaf; 1 teaspoon dried thyme; to taste salt; to taste black pepper; 1/4 teaspoon (optional) red pepper flakes

A warming, nutrient-packed stew loaded with creamy white beans, garlicky kale, and vegetables in a savory herb broth.

Time: 35 min
Per serving: 12g protein

Generated food photo of Hearty Vegetarian White Bean Kale Stew

Ingredients

olive oil
2 tablespoons
onion
1 large, diced
garlic cloves
4, minced
celery
2 stalks, diced
carrots
2 medium, diced
vegetable broth
6 cups
canned white beans
2 cans (15 oz each), drained and rinsed
fresh kale
1 bunch (about 6 cups), chopped
diced tomatoes
1 can (14 oz)
bay leaf
1
dried thyme
1 teaspoon
salt
to taste
black pepper
to taste
red pepper flakes
1/4 teaspoon (optional)

Equipment

·large pot
·cutting board
·knife
·wooden spoon

Steps

Heat olive oil in a large pot over medium heat.

Add diced onion, celery, and carrots. Sauté for 5 minutes until softened.

Stir in minced garlic and cook for 1 minute until fragrant.

Pour in the vegetable broth and add the bay leaf and thyme.

Bring to a simmer and add the drained white beans and canned tomatoes with their juices.

Simmer for 10 minutes to blend flavors.

Stir in the chopped kale and cook for 5-7 minutes until tender.

Season with salt, pepper, and red pepper flakes to taste.

Remove bay leaf and serve hot.

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