Now that the weather is cooling down and winter is approaching, it’s time for comfort food, including stews.
Stews are great because you can make a pot on Sunday and eat from it throughout the week. Stews can also be made in large batches to freeze for later.
Our latest health recipe is White Bean and Kale Stew and comes from Whole Living Magazine.
Ingredients
class=”ingredient first”>2 tablespoons extra-virgin olive oil
class=”ingredient”>1 onion, diced
class=”ingredient”>2 cloves garlic, chopped
class=”ingredient”>2 carrots, peeled and diced
class=”ingredient”>2 stalks celery, diced
class=”ingredient”>Coarse salt and freshly ground black pepper
class=”ingredient”>1 can (15 ounces) whole tomatoes, chopped (juice reserved)
class=”ingredient”>1/2 pound small red potatoes, scrubbed and diced
class=”ingredient”>1 can (15 ounces) white beans, drained and rinsed
class=”ingredient”>1 bunch kale (1 pound), stems removed and leaves torn into small pieces
class=”ingredient last”>1/2 cup freshly grated Parmesan
Directions
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Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and season with salt. Cook vegetables, stirring, until tender, about 8 minutes.
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Increase heat to medium high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize, about 3 minutes.
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Add 7 cups water, potatoes, and beans, and bring soup to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes, then stir in kale.
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Cook, covered, until tender, about 2 minutes, then season with salt and pepper. Top with Parmesan.