I am totally digging the warmer weather sticking around, however I still am craving the warm fall meals (hello soups & stews)! Whether they are whipped up on in the oven, on the stovetop or in the ever so lovable crockpot – I need them this time of year!
This stew is quick, easy, meatless & tastes majorly yummy! Lets get to it…
- Grab a large pot & heat 1T EVOO
- Once heated add 1 diced onion, 2 peeled/diced carrots, 2 stalks of celery diced, 2 minced garlic cloves & S/P to taste – cook until tender (~8minutes)
- Toss in one can of diced tomatoes (15oz unsalted) – keep stirring & cook for 5minutes
- Add 7C of water, 8 red potatoes (cleaned/quartered) & 1 can cannellini beans (unsalted) – bring to boil then reduce heat & simmer until the potatoes are tender (~10minutes)
- Stir in 4C chopped kale, cover & let kale wilt
Remove from heat – serve with vegan parmesan & thick toasted bread, enjoy!
Nutritional Info Per Serving (Serves 6): 160 calories – 3 grams of fat – 25.5 carbs – 6.5 grams of proteinContinue reading for ingredient list & original recipe…
Ingredient List for White Bean & Kale Stew:
- 1 bunch of lacinato kale
- 1 onion
- 2 carrots
- 2 stalks of celery
- 8 red potatoes
- 1 15oz can of unsalted diced tomatoes
- 1 can of unsalted cannellini beans
- Basic Pantry: EVOO, minced garlic, S/P
Click here for original recipe.