When it comes to fall and winter season, there's nothing like a nutritious stew to heat up a cold night and boost the immunities. With fall season here and winter just around the corner, this Kale + White Bean Stew is a perfect remedy for all things cold. That being said, we will be featuring different soups to warm the soul all week!
KALE + WHITE BEAN STEW
Total Time: 20 minutes
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 6 cloves garlic, minced
- 1 teaspoon smoked paprika
- 5 bay leaves
- 1 teaspoon chili flakes (adjust depending on how spicy you like it)
- 2- 2 ½ cups cooked white beans (lima, butter, navy, cannelini…)
- 2 cups packed shredded kale leaves
- 2 cups vegetable broth (homemade)
- 1 can (14 oz.) organic whole tomatoes
- Sea salt
- Cracked black pepper
- Cold-pressed olive oil to garnish
- *Optional: Parsley to garnish
- Heat coconut oil in a large pot.
- Chop carrots, celery, onions and garlic. Add to the pot with a couple pinches sea salt, chili, bay leaves and paprika. Cook until veggies are softened and the onions are almost translucent.
- Add all other ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long).
NOTE: If you are going to let it simmer for a while, add the kale about 5-10 minutes before serving so that it retains more of its nutritional value.
Recipe has been modified, but it was inspired by My New Roots