Sunday, January 22, 2012

Kale and White Bean Stew

This weekend was a busy one for me with work responsibilities (retreats on Saturday and Sunday) so I didn't have as much time for cooking as I would have liked.  Also, whenever I have to eat out a lot in a short period of time I try to cook something healthy for dinner as soon as I can to balance the scales.

Don't get me wrong: the guacamole, Chinese food, cupcakes and Italian were all delicious.  You might notice that I said I ate out twice, but that sounds like more than two complete meals.  Welcome to working with college students. :)

Anyhoo, this kale and white bean stew from epicurious was just the ticket. Of course, it was 75 degrees (thanks Louisiana) but such is life.  I also think that this soup tasted WAY better than it looks.  This isn't just a commentary on my photography skills: it looks so healthy, amiright?  In my experience, something that looks this healthy might suffer in taste but trust me when I say this is de-lish.  While I'm calling this recipe vegetarian, I did use chicken stock because I just don't like veggie stock flavor as much, but feel free to substitute whichever suits your fancy.

Let me also take an opportunity to plug the Epicurious App: tons of great recipes, really easy to use, save, and share.  Check it out!

Kale and White Bean Stew (from Epicurious, with my modifications)


2 pounds kale leaves, center ribs and stems removed
3 tablespoons olive oil
1 cup chopped peeled carrots
1 cup chopped celery
1 cup chopped shallots (about 4)
2 garlic cloves, finely chopped
1 cup white wine (Elios Mediterranean White)
2 15-ounce cans white beans, drained
4 1/2 cups chicken broth
5 fresh thyme sprigs
1 bay leaf
1 tablespoon garlic red wine vinegar
2 tablespoons chopped parsley


Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.

Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. 

Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. 


Remove thyme sprigs and bay leaf. Add remainder of broth to thin stew. Mix in red wine vinegar and chopped fresh herbs. Season with salt and pepper.

1 comment:

  1. I am excited to try this soup. I have been eating soup like crazy this winter. Here is one of my new favorite that is super yummy and super easy. (Hint: I do add some tony's and a dash of tabasco just for a little kick.)

    http://foodseriously.com/2010/10/13/mark-bittman-swears-this-is-the-best-vegetable-soup-recipe-ever/

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