Meatless Monday: White Bean & Kale Stew

IMG_8423I am totally digging the warmer weather sticking around, however I still am craving the warm fall meals (hello soups & stews)! Whether they are whipped up on in the oven, on the stovetop or in the ever so lovable crockpot – I need them this time of year!

This stew is quick, easy, meatless & tastes majorly yummy! Lets get to it…

  1. Grab a large pot & heat 1T EVOO
  2. Once heated add 1 diced onion, 2 peeled/diced carrots, 2 stalks of celery diced, 2 minced garlic cloves & S/P to taste – cook until tender (~8minutes)
  3. Toss in  one can of diced tomatoes (15oz unsalted) – keep stirring & cook for 5minutes
  4. Add 7C of water, 8 red potatoes (cleaned/quartered) & 1 can cannellini beans (unsalted) – bring to boil then reduce heat & simmer until the potatoes are tender (~10minutes)
  5. Stir in 4C chopped kale, cover & let kale wilt

Remove from heat –  serve with vegan parmesan & thick toasted bread, enjoy!

Nutritional Info Per Serving (Serves 6): 160 calories – 3 grams of fat – 25.5 carbs – 6.5 grams of protein

Continue reading for ingredient list & original recipe…

Ingredient List for White Bean & Kale Stew:

  • 1 bunch of lacinato kale
  • 1 onion
  • 2 carrots
  • 2 stalks of celery
  • 8 red potatoes
  • 1 15oz can of unsalted diced tomatoes
  • 1 can of unsalted cannellini beans
  • Basic Pantry: EVOO, minced garlic,  S/P

Click here for original recipe.

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