Flageolet Bean, Apple, Fennel, and Baby Kale Stew – St. Supéry Estate Vineyards & Winery

Ingredients

• 2 cups flageolet beans, preferably Rancho Gordo, soaked in water overnight and drained
• 2 tablespoons olive oil
• 2 leeks, white and pale green part only, thinly sliced
• 4 cloves garlic, minced
• 1 bulb fennel, cored and medium-diced
• 2 stalks celery, medium dice
• 1 apple, any variety, peeled, cored, and medium diced
• 1 tablespoon thyme, finely chopped
• Salt & Pepper
• 6 cups vegetable stock
• ¼ pound of Baby Kale or other tender cooking green
• 1 teaspoon apple cider vinegar
• 2 tablespoons fresh dill or tarragon, chopped
• Additional 2 tablespoons olive oil