Ingredients
Method
Sweat Vegetables:
- Heat a splash of olive oil in a large pot. Add the diced onion and cook over low heat for 10-12 minutes until soft and sweet. Add garlic, carrots, and celery, and cook for 1-2 more minutes until fragrant and slightly softened.
Toast Tomato Paste:
- Clear a space in the pot and add 1 tablespoon of tomato paste. Toast it for 1-2 minutes to deepen the flavor.
Simmer Beans:
- Add 2 cups of vegetable broth, rosemary, bay leaves, and the dried beans (or canned beans) to the pot. Bring it to a gentle simmer (not a hard boil). Let it cook for 1-1.5 hours (or until the beans are soft). Skim foam if needed and maintain a low simmer.
Add Kale & Finish:
- Fold in the massaged kale during the last 5 minutes of cooking. Finish with a squeeze of lemon juice and a sprinkle of nutritional yeast. Adjust the seasoning with salt and pepper as needed.
Serve:
- Serve the stew with crusty bread or garlic bruschetta on the side. Enjoy!
Notes
- If using canned beans, make sure to rinse and drain them well to avoid excess salt.
- For extra texture, blend a small portion of the beans into the broth for a creamier consistency.
- This recipe stores well in the fridge for up to 3-5 days and reheats nicely.
- Feel free to swap out kale for spinach or chard depending on what you have available.