Kale and White Bean Stew
 
Prep time
Cook time
Total time
 
Category: Main Dish, Soups & Stews
Yield: 8 servings
Ingredients
  • 2 Tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 stalks celery, diced
  • 1 red bell pepper, diced
  • 8 oz cremini mushrooms, quartered
  • 2 cloves garlic, minced
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ¼ tsp crushed red pepper flakes
  • 1 tsp balsamic vinegar
  • 1 28 oz can diced tomatoes with liquid
  • 2 15 oz cans cannellini beans, drained and rinsed
  • Several large handfuls of chopped kale
  • Salt and pepper to taste
Instructions
  1. Heat the olive oil in a large saucepan over medium heat. Add the onions, celery, and bell pepper and saute for about two minutes. Add the mushrooms and cook until onions are translucent and the celery and bell pepper are softened, about ten minutes.
  2. Add the garlic, parsley, thyme, oregano, basil, and red pepper flakes and cook for about two minutes, stirring frequently. Add balsamic vinegar, tomatoes and beans and bring to a simmer. Simmer uncovered for about 10 minutes, stirring occasionally. Stir in the kale and cook over medium-low heat until wilted and tender, about 15 minutes. Add salt and pepper.
  3. Serve over rice or pasta, or with crusty bread on the side.
Recipe by Baked In at https://www.baked-in.com/2012/03/13/kale-and-white-bean-stew/