Kale and White Bean Stew Recipe

Name: Kale and White Bean Stew Recipe
Ingredients: 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); 2 garlic cloves, finely chopped; 1 cup dry white wine; 2 15-ounce cans white beans (preferably organic), drained; 4 cups (or more) vegetable broth; 3 fresh thyme sprigs; 1 bay leaf; 1 tablespoon Sherry wine vinegar; 2 tablespoons assorted chopped fresh herbs (such as tarragon, parsley, and chives)

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Adding Sherry wine vinegar and herbs at the end of cooking this vegetable stew makes the pure flavors shine even brighter.

Keywords

stew
white wine
kale
white bean
shallot
starter
main
dinner
nut free
gluten free
dairy free
vegan
vegetarian
easy
quick
weeknight meals
one-pot meals
simmer
fall
winter

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Ingredients

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)
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans white beans (preferably organic), drained
4 cups (or more) vegetable broth
3 fresh thyme sprigs
1 bay leaf
1 tablespoon Sherry wine vinegar
2 tablespoons assorted chopped fresh herbs (such as tarragon, parsley, and chives)