kale + white bean stew.

Greens ‘n beans…get ‘em while they’re hot.

That’s right – greens ‘n beans are totally hot. But you knew that, right? They’re super-healthy, and they taste really good if you know how to cook them. Though Dan might argue with you on the whole kale situation. What does he know!? He spent 95% of his life hating mushrooms and refusing tomatoes. He’s not exactly one to trust in the vegetable domain, if you ask me.

I have a slight obsession with kale, and an even bigger crush on white beans. Kale chips? Yes, please. Raw kale salad? You know it. White bean dip, white bean soup, puréed white beans in just about anything? Get. In. My. Belly.

So me and this soup – stew, soup – whatevs…we get along.

For the past couple of months, I’ve been working on incorporating more veggies and legumes into my diet, along with less meat. (I’m even working on a side project very much related to that concept, along with a little Mark Bittman – so stay tuned for more on that!) This stew is a perfect place to start if you’re interested in getting in on the party. It’s as hearty as it gets, and it’s packed with what’s likely to be too many vitamins to name. It will warm you up, fill your tummy, and make you and your body happy – all in a hour’s work.

Kale and White Bean Stew

Adapted from Smitten Kitchen and Bon Appètit

• 1 1/2 pounds kale leaves, center ribs and stems removed
• 3 tablespoons olive oil
• 1 cup chopped peeled carrots
• 1 cup chopped celery
• 1 cup chopped shallots (about 4)
• 3 or 4 garlic cloves, finely chopped
• 1 cup dry white wine
• 2 15-ounce cans white beans (preferably organic), drained
• 4 cups (or more) vegetable or chicken broth
• 1 28-ounce can whole tomatoes (preferably San Marzano), crushed with your hands
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 splash Sherry wine vinegar

Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.

Heat olive oil in Dutch oven over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, tomatoes, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar season to taste with salt and pepper.