Here’s a Kale, Mushroom & White Bean Stew recipe that’s perfect for warming up in winter. Filled with kale, mushrooms, and white beans, this healthy vegetarian stew is both comforting and flavorful. The wine and balsamic vinegar add depth to the dish. Serve it with crusty bread and a nice bottle of red wine.
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 of balsamic vinegar
- 1 (14 oz) can diced tomatoes, including the juice
- 1 (14 oz) can cannellini beans, drained and rinsed
- 4 cups vegetable 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. Cook, stirring occasionally, until the mushrooms have cooked down (3-5 minutes or more).
- 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, diced tomatoes, beans, and vegetable broth. Reduce heat and simmer for 10 minutes or so.
- Add the chopped kale and simmer for 5 more minutes, until wilted.
- Taste and adjust seasonings. Add salt and pepper as needed.
- Top with chopped fresh basil and shavings of pecorino cheese (if using).
- Serve with crusty bread and red wine.
Enjoy your hearty and nutritious Kale and White Bean Stew!