AUTUMN WHITE BEAN & KALE STEW
Indulge in the cozy comforts of autumn with a hearty white bean and kale stew. This nourishing dish combines tender white beans, vibrant kale leaves, and A HINT OF LEMON for a delightful flavoUr experience. Not only is it delicious, but it also offers a nutritional boost. Join me in savoring the essence of fall with this comforting stew.
INGREDIENTS —
- 2 cans cannellini beans (19 oz / 540 ml each), drained and rinsed
- 2 tbsp extra virgin olive oil
- 2 shallots, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 2 ½ cup vegetable stock
- 6 large kale leaves (about 3/4 lb / 340 g), washed, stemmed, and chopped
- 1 tsp Maldon sea salt
- Freshly ground black pepper
- 1 lemon, juiced
Instructions
1. Mash one can of cannellini beans in a bowl using a fork or potato masher. Rinse the other can and add it to the bowl without mashing.
2. In a large pan, heat olive oil over medium heat. Cook shallots and celery until softened, about 3 minutes. Add garlic and cook for 1 minute.
3. Pour in 1/2 cup of the vegetable stock and let it boil until almost evaporated, around 3 minutes. Add half of the kale and cook until wilted, then add the rest of the kale. Cook for an additional 3 minutes.
4. Add in the lemon juice, stir in the cannellini beans, the remaining vegetable stock, salt, and pepper. Simmer for 10 minutes over low heat.
5. Taste and adjust seasoning if needed.