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White Bean & Kale Stew w/Garlic
Serves 6-8
Ingredients:
2 TBSP of olive oil
2 large onions, cut in half and sliced thinly
12 cloves garlic, sliced thinly
2 teaspoons smoked paprika (optional, but really delicious)
8-10 bay leaves
1 Teaspoon chili flakes
Sea salt to taste
Cracked black pepper
2 (14oz cans) cooked white beans (lima, butter, navy, cannelini…)
(I used cannellini)
4 cups packed shredded kale leaves or baby spinach
4 cups vegetable broth
( I used my own homemade broth)
2 can (14 oz.) organic whole or diced tomatoes
Cold-pressed olive oil to garnish
Directions:
1. Heat the oil in a large stockpot. Slice onions and add to the pot with sea salt, chili, bay leaves and paprika. Cook for a few minutes until the onions have softened, then add sliced garlic. If the post becomes dry, add a little juice from the tomatoes.
2. Add all other ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long). If you are going to let it simmer for a while, add the kale about 5-10 minutes before serving so that it retains more of its nutritional value.
