JMac’s White Bean & Kale Stew

A quick, protein-packed white bean winter stew

perfect for a weeknight meal or easy left-over lunch, & quite perfect with a piece or two of garlic toast..
For JMac’s Recipe-of-the-week, I present you, his white bean & kale stew

When the weather is anything but warm & cozy

The weather in NYC has been turbulent to say the least these last couple of months. We went from an October with highs in the 70’s to a November with highs in the 30’s and I think December is still figuring itself out. Needless to say, between such extreme weather fluctuations and having a schoolbound toddler, the winter coughs, sneezes and all other fun associated ailments have been swirling around us. Sometimes you just need a warm bowl of soup and a piece of garlic toast to make your insides feel good.

Protein-packed and nutrient-rich white bean & kale stew

Comfortably serves 4-6

🥖 Perfect served with a nice sourdough baguette rubbed with a piece of raw garlic and warmed in a toaster or on a cast-iron pan. A little sliver goes a long way.

Ingredients:

• 1 tablespoon of olive, coconut oil or ghee

• 1 medium carrot (diced)

• 1 celery stalk (diced)

• 2 medium onions (diced)

• 6 - 8 cloves garlic (I used 6 large cloves)

  • if you can make this your first step in the prep process, you’ll be allowing the beneficial compounds of garlic, such as allicin, to release before the cooking process reduces its antimicrobial activity.

• 2- 15 oz cans (4 - 41/2) cups cooked white beans (cannellini, butter, navy)

• 2 cups packed shredded kale leaves

• 2 cups vegetable broth

• 1 can (14 oz.) organic diced tomatoes

• 1 teaspoon smoked paprika (optional, but highly recommended)

• 4 bay leaves

• Pinch chili flakes

• Sea salt to taste

• Cracked black pepper to taste

Optional Ingredients:

• Parsley to garnish

• Extra virgin olive oil to garnish

• baguette

*My husband, John, aka JMac, is a big fan of Flight of the Conchords, and now, thanks to him, whenever I say or think about a baguette, this hilarious scene plays in my head. 😆

Directions:

1. Heat a tablespoon of oil in a large pot or Dutch oven. Add onion to the pot with a 1/4 tsp of sea salt, pinch of chili flakes, bay leaves, and paprika.

2. Cook for 2-3 minutes then add carrot and celery. Cook until onion is translucent and carrot and celery soften. Add sliced garlic and cook 1 additional minute.

3. Add remaining ingredients, except kale, and bring to a boil. Once boiled, lower heat to a simmer and continue simmering for 5 minutes. Add kale and simmer for 3 minutes.

4. Turn off heat, cover, and let sit for about 5 minutes so kale can continue to tenderize.

5. Season with salt and pepper to taste and serve with a drizzle of olive oil and sprinkle of parsley!  

Notes:

If you are feeling feisty, double the recipe and save extras in souper cubes. These really help make meal planning and lunches a breeze.