Wednesday, February 9, 2011

White Bean and Kale Stew


  • 2 Tbsp. extra-virgin olive oil
  • 1 large yellow onion, chopped
  • 1 bunch of organic Kale, washed and stems removed
  • 2 potatoes (any kind, really), peeled and chopped into cubes
  • 4 cloves of garlic (about 2 tsp.), minced
  • 2 tsp. oregano
  • 2 Tbsp. dried basil
  • 1 tsp. Thyme
  • 1 cup organic frozen green beans
  • 2 - (15oz.) cans of white beans (navy or cannellini), drained and rinsed
  • 1 - (14.5oz.) can of Muir Glen Organic Diced Tomatoes, Fire Roasted 
  • 3 cups vegetable broth and 1 cup water
  • Sea salt and freshly ground pepper, to taste
Organic Kale. Yum!
  1. Heat olive oil in a large soup pot/saucepan over medium heat. Add the onion and cook until soft, about 6 minutes. Add the cubed potatoes and garlic and continue to saute for 1 more minute.
  2. Add the oregano, thyme, and basil. Stir until onions and potatoes are coated. Add the vegetable broth and cup of water, can of tomatoes, and white beans. Bring to a boil. 
  3. Add the green beans and kale. Reduce the heat to low. Simmer, covered, for about 30 minutes. Add sea salt and fresh pepper, to taste. 

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