White Bean and Kale Stew Recipe
This simple stew is a one pot walk-away meal. Just a slow simmer for an hour and a half to two hours allows the beans to become tender and the flavors to mix. Adding a parsley pistou or mixing in some wilted kale before serving gives this soup an added splash of color and fresh flavor.
- 2 T olive oil
- 2 celery ribs, 1/4-inch dice
- 1 carrot, 1/4-inch dice
- 1 yellow or white onion, shallot or leek, finely minced
- 1 bay leaf
- 1 t fresh thyme leaves
- 3 garlic cloves, minced
- 6 cups stock or water
- 1 large smoked ham hock (optional)
- 1/2 pound dried white beans, soaked overnight and rinsed
- 1 bunch kale, thinly julienned
- Salt and pepper
- In a large, heavy-bottomed saucepan or Dutch oven heat olive oil over medium-high heat.
- Add onion, carrots, celery, thyme and bay leaf.
- Sauté, stirring occasionally for 6-8 minutes, or until carrots are soft.
- Add garlic and toss for 30 seconds.
- Add water or stock, drained beans and ham hock, if using. Bring to a boil then reduce to simmer until beans are tender, about 1 1/2 to 2 hours.
- Remove and discard bay leaf, chop up any meat from the ham hock, if using, and mix in sliced kale.
- Simmer until kale is tender but still bright green, about 3 minutes, season with salt and pepper to taste and serve.
Soup photo credit: Andurinha via photopin cc