White Bean and Kale Stew


  • ½ cup freshly grated Parmesan
  • 1 bunch kale (1 pound), stems removed and leaves torn into small pieces
  • 1 can (15 ounces) white beans, drained and rinsed
  • ½ pound small red potatoes, scrubbed and diced
  • 1 can (15 ounces) whole tomatoes, chopped (juice reserved)
  • Coarse salt and freshly ground black pepper
  • 2 stalks celery, diced
  • + 4 more ingredients
    • 2 carrots, peeled and diced
    • 2 cloves garlic, chopped
    • 1 onion, diced
    • 2 tablespoons extra-virgin olive oil

1. 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. 2. Increase heat to medium high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize, about 3 minute...

View full recipe at SpringPad


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