White Bean and Kale Stew

 

White Bean and Kale Stew

This cozy stew is the perfect meal to have on the stove all day cooking on a rainy day. While I decided to make mine with fresh white beans, you can cut down the cooking process by a few hours using canned white beans! And its just as delicious!

• 2 can white beans
• 1 bunch of dark green Italian kale
• 1 small onion - chopped
• 3 carrots - peeled and roughly chopped
• 2 parmesan cheese rinds
• 4 cups chicken stock
• 3 cloves garlic
• 1 bunch of fennel fronds
• 1 handful of sage
• 1/2 cup white wine
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 tablespoon sherry vinegar
• Parmesan cheese (for topping)

1. Sauté your chopped onion in a tablespoon of olive oil in a deep stock pot or a large dutch oven for 5 minutes. Then add in your chopped carrots, garlic, chopped fennel fronds and parmesan cheese rinds. Let that start to break down and develop flavor for 5 minutes.

   

2. Once its start to brown and sizzle, deglaze with 1/2 cup of dry white wine. Once wine has cooked out which takes about 2-3 minutes, lower the heat and add in your chicken stock. Bring it up to a boil and then add in your 2 cans of white beans- be sure to drain off the water first!

3. Once you add the beans, lower the heat to a simmer and cover. Simmer together for 30 minutes. Once the beans became soft and creamy, add in the chopped kale and let that cook for 5- 10 minutes. Season with a little salt and pepper and sherry vinegar to give it that brightness.

   

4. Top with some fresh shaved parmesan cheese and enjoy on a cozy day at home!

with love + salt