Thursday, October 1, 2015

Kale, Mushroom, and White Bean Stew

1 tablespoon olive oil
1 medium yellow onion, diced
4 cloves of garlic, minced
1 carrot, diced
1.5 cups cremini mushrooms, sliced
1 bunch of kale, chopped (about 4-5 cups)
4 cups veggie broth
1 can diced tomatoes, undrained
1 can cannelli beans, drained and rinsed
2 tablespoons rice vinegar
2 tablespoons balsamic vinegar
1 tablespoon rosemary, minced
1 teaspoon cumin
salt & pepper
fresh basil, for garnish

In a large pot, heat oil over medium heat. Add onions with a bit of salt and saute until translucent. Add garlic, carrots, mushrooms and rosemary and cook, stirring occasionally until the mushrooms release some of their moisture, 3-5 or more minutes.

Deglaze the pan with the rice vinegar, stirring to pick up the onions that might be stuck to the bottom of the pan. Cook for another minute. Add balsamic vinegar, tomatoes, beans, broth, and cumin. Reduce heat and simmer on low for 10 minutes.

Add kale and simmer for 5 more minutes.

Taste and adjust seasonings. Recommended to add a generous amount of salt, and few grinds of pepper.

Optional toppings: chopped fresh basil, cracked black pepper, or sriracha.

Adapted From

makes 4 bowls
240 calories  |  4g fat  |  37g carbs  |  11g protein