Kale + Bean Stew

Chris has been on a food detox for a while now, cutting back the processed foods and having little to no dairy. As I type he’s munching on the leftover kale stems from a salad I just made – this kid means business.

We were thinking up meal ideas when he got a craving for soup, one with all the good stuff and then some. Even better, he said he’d look up a recipe and make it himself. Deal!

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I’m not sure where he snagged the recipe from, but it’s as delicious as it is easy. The only alteration we made on the second go ’round (which happened just a few days later… We totally snarfed that first batch) was ditching the canned carrots for fresh ones. I mean, really? Canned carrots? I didn’t even know those existed. Besides, I just bought a crinkle cutter and, yeah, I still like fun shapes in my food even at the age of 26.

The only other complaint is that there isn’t enough kale. I’m a freak for kale – next time we make this, we’ll be doubling it.

So, without further ado, here’s Chris’s purloined recipe for the hearty stew we’ve been living off of all week.

Kale + Bean Stew

Makes lots

Olive oil, for sauteeing
8 cloves Garlic, minced
1 medium Yellow onion, chopped
1.5 lbs Carrots, sliced (or crinkle cut!)
4 cups Kale (the frilly kind), raw and chopped
2-15oz cans Cannellini or Navy beans
4 cups Chicken or Vegetable broth
1-28oz can Diced tomatoes
2 tsps Italian seasoning
Salt + Pepper, to taste

Italian parsley, chopped, for garnish

  1. In a large soup pot, heat oil on medium-low heat. Add garlic, onion and carrots. Cook until onions are translucent.
  2. Add kale and cook for 15 minutes longer.
  3. Place 1 cup beans + 1 cup broth in a food processor or blender, process until smooth and set aside.
  4. Add remaining ingredients to the soup pot and simmer for 5 minutes.
  5. Add bean + broth mixture to the soup. Simmer for another 15 minutes.

The other night we had this soup with a half acorn squash each and – you can probably see where I’m going with this. The soup went in the squash. It just makes sense!

I admit to grating some fresh Parmesan over my soup and adding a small pinch of coarse sea salt to my dish. I mean, I’m not on a food detox – let’s not shoot ourselves in the foot here, folks. 😉

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