Kale, Mushroom & White Bean Stew
Author: Jeanine Donofrio
Serves: 4-6
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 carrot, diced
- 1.5 cups sliced cremini mushrooms
- 1 tablespoon minced rosemary
- ¼ cup wine (red or white, whatever you’re drinking)
- Splash balsamic vinegar
- 1 (14 oz) can diced tomatoes, including the juice
- 1 (14 oz) can cannellini beans, drained and rinsed
- 4 cups veggie broth
- 1 bunch of kale, chopped (about 4-5 cups)
- Sea salt and fresh black pepper
- Fresh basil, chopped, for garnish
- Pecorino cheese, for shaving on top (optional)
Instructions
- In a large pot heat the oil over medium heat. Add the onions and a few pinches of salt and sauté until translucent. Add the garlic, carrot, mushrooms, and rosemary and cook, stirring occasionally, until the mushrooms have cooked down (3-5 or more minutes).
- Deglaze the pan with the white wine and stir to get any bits that might be stuck to the bottom of the pan. Cook for 1 minute or so. Add the splash of balsamic vinegar, tomatoes, beans, and broth. Reduce heat and simmer for 10 minutes or so.
- Add the kale and simmer for 5 more minutes, until wilted.
- Taste and adjust seasonings. At this point, I added a generous amount of salt and few grinds of pepper.
- Top with the chopped fresh basil and shavings of pecorino cheese, if using.
- Serve with crusty bread and red wine.
Recipe by Love and Lemons at https://dailycove.info/kale-mushroom-white-bean-stew/%3C/div%3E%3Cdiv
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