White Bean and Kale Stew
The complex flavor of this stew will have 'em thinking you've been simmering for hours. Adding the kale leaves at the very end ensures they keep their structure.
Whole Living, November 2012
- Prep Time 30 minutes
- Total Time 30 minutes
- Yield Serves 6
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- Coarse salt and freshly ground black pepper
- 1 can (15 ounces) whole tomatoes, chopped (juice reserved)
- 1/2 pound small red potatoes, scrubbed and diced
- 1 can (15 ounces) white beans, drained and rinsed
- 1 bunch kale (1 pound), stems removed and leaves torn into small pieces
- 1/2 cup freshly grated Parmesan
- Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery 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 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.
Toss a Parmesan rind into the broth while cooking. It will heighten the richness of the soup.
© 2013 Martha Stewart Living Omnimedia. All rights reserved.