One Pot Kale and White Bean Stew
2 15oz cans Halley Diced Muir Glen Tomatoes, with juice
1 bunch kale, cleaned, stems removed, chopped
2 15oz cans Cannellini Beans, drained of juice and rinsed
1 large yellow onion, chopped
3 stalks celery, diced
4 carrots, diced
3 cloves garlic, minced
1 lemon, zested and juiced
¼ cup apple cider vinegar
1 quart vegetable broth
salt & pepper
grated Parmesan Cheese for serving
Preparation & Directions
- Heat olive oil in a large dutch oven or soup pot over medium-high heat. When oil is hot, add onions, carrots, celery, garlic, lemon zest and a generous amount of salt and pepper. Cook for about 4-5 minutes. Add kale and cook until it begins to wilt, another 5 minutes or so.
Add beans, tomatoes, broth, and vinegar. If you like a lemony end result add all the lemon juice, if not, just use half.
Bring mixture to a boil, then reduce to a simmer and cook for about 35-45 minutes. Stir and taste along along the way, adjusting salt and pepper to taste.