Family Magazine

Kale, White Bean, and Potato Stew

By Peaceloveorganicmom
Kale, White Bean, and Potato StewThe Fall is a perfect time for a nice, warm bowl of soup for dinner. This vegetarian stew is hearty, filling, and tastes delicious. It is also fairly inexpensive to make for your family. If you prefer you can  substitute spinach for the kale and it will still taste great. Also a toasted whole grain bread makes a tasty side.
2 tablespoon extra-virgin olive oil
1 onion, diced
2 cloves garlic, chopped
2 stalks celery, diced
2 carrots, peeled and diced
1/2 pound red potatoes, scrubbed and diced
Coarse salt and freshly ground pepper
*1 bunch kale (1 lb), stems removed, leaves torn into small pieces
1 (15-ounce) can white beans, drained and rinsed
1 (15-ounce) can whole tomatoes, chopped (juice reserved)
1/2 cups freshly grated Parmesan
*8 ounces fresh spinach can substitute kale
Heat oil in a large pot over medium heat. Add onion, garlic, celery, and carrot and season with salt. Cook vegetables, stirring, until tender, about 8 minutes.
Increase heat to medium high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize, about 3 minutes.
Add 7 cups of water, potatoes, and beans, and bring soup to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes, then stir in kale.
Cook covered until tender, about 2 minutes, then season with salt and pepper. Top with Parmesan.
Serves 6
Per Serv. 254 cals; 7 g fat (2 g sat fat); 6 mg chol; 38 g carb; 272 mg sodium; 12 g protein; 8 g fiber

(Recipe Courtesy of Whole Living Magazine November 2012)

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