WHITE BEAN AND KALE STEW
The complex flavor of this stew will have 'em thinking you've been simmering it for hours. Adding the kale leaves at the very end ensures they keep their structure.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and season with salt. Cook vegetables, stirring, until tender, about 8 minutes.
- Increase heat to medium high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize, about 3 minutes.
- Add 7 cups water, potatoes, and beans, and bring soup to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes, then stir in kale.
- Cook, covered, until tender, about 2 minutes, then season with salt and pepper. Top with Parmesan.
Nutrition Facts : Calories 254 g, Cholesterol 6 g, Fat 7 g, Fiber 8 g, Protein 12 g, SaturatedFat 2 g, Sodium 272 g
SHRIMP, WHITE BEAN AND KALE STEW
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until the edges are browned, 3 to 5 minutes. Add the onion and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the kale, season with salt and pepper and cook until wilted, about 3 minutes. Stir in the white beans, chicken broth, 1 cup water and a pinch of salt. Add the bay leaves. Bring to a boil, then reduce to a simmer; cover and cook until the kale is tender, about 5 minutes.
- Meanwhile, preheat the broiler. Put the baguette pieces cut-side up on a baking sheet and broil until toasted, 2 to 3 minutes.
- Season the shrimp with salt and pepper. Add to the simmering stew, cover and cook until opaque, about 3 minutes. Season the stew with salt, if needed. Discard the bay leaves, then divide the stew among bowls. Drizzle with more olive oil and serve with the bread.
Nutrition Facts : Calories 680, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 145 milligrams, Sodium 1668 milligrams, Carbohydrate 57 grams, Fiber 9 grams, Protein 39 grams, Sugar 6 grams
KALE, WHITE BEAN, AND POTATO STEW
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 7 cups
Number Of Ingredients 9
Steps:
- Heat oil in a medium saucepan over medium heat. Saute onion, celery, and carrot until tender, 6 to 8 minutes.
- Add potatoes and 4 cups water. Season with salt and pepper. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes. Mash half the contents of the pot until slightly thickened.
- Add kale and beans and continue cooking until kale is tender, 6 to 8 minutes more.
- Stir in vinegar and adjust seasoning if necessary. Drizzle with oil before serving.
KALE, WHITE BEAN, AND FARRO STEW
This recipe is a spin on a classic Italian farro and bean soup, but heartier and with more vegetables! You can use chicken stock if you prefer. Garnish with Parmesan cheese.
Provided by Nichole Spell
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 1h50m
Yield 6
Number Of Ingredients 19
Steps:
- Blend contents of 1 can cannellini beans with its liquid in a blender until pureed.
- Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until the onion is translucent, about 5 minutes; add garlic and continue cooking until fragrant, 1 to 2 minutes more.
- Stir farro into the vegetable mixture; add water, pureed cannellini beans, the drained cannellini beans, diced tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir the mixture well and bring to a boil; reduce heat to medium-low, place a cover on the pot, and simmer until the farro is tender, 45 minutes to 1 hour.
- Stir kale, salt, and pepper into the stew. Add more water to the stew if needed to keep everything covered in liquid and continue cooking until the kale is bright green and fully tender, about 30 minutes more.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 65.4 g, Fat 9 g, Fiber 10.6 g, Protein 13.5 g, SaturatedFat 1.1 g, Sodium 1720.2 mg, Sugar 6.9 g
KALE & WHITE BEAN STEW
A simple and satisfying vegetarian winter dish. I adapted the recipe from one I found in this month's "Bon Appétit" (February 2009). It's by acclaimed chef Dan Barber, of New York's famous Blue Hill restaurants. Sprinkle soup with some freshly grated Parmesan & serve with crusty bread for a delicious meal. Yum!
Provided by blucoat
Categories Stew
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
- Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil.
- Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.
Nutrition Facts : Calories 342.3, Fat 8.1, SaturatedFat 1.2, Sodium 89.5, Carbohydrate 49.8, Fiber 10, Sugar 2.1, Protein 15.1
KALE AND WHITE BEAN STEW
Provided by Dan Barber
Categories Soup/Stew Bean Vegetarian High Fiber Dinner Lunch Kale Winter Healthy Low Cholesterol Simmer Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Mkes 6 servings
Number Of Ingredients 13
Steps:
- Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
- Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.
TUSCAN KALE AND WHITE BEAN STEW
A hearty kale and white bean soup simmered in vegetable stock.
Provided by Food Network Kitchen
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
- Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
- 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
- Divide the soup among bowls and drizzle with olive oil.
WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW
Categories Soup/Stew Bean Olive Vegetable Stew Vegetarian Quick & Easy High Fiber Kale Bell Pepper Butternut Squash Winter Healthy Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash; sauté Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes.
- Mix kale and sage into stew. Cover and cook until kale wilts, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
- Transfer stew to large shallow bowl. Sprinkle generously with cheese.
WHITE BEANS, SAUSAGE, & KALE STEW
Kate Sherwood's recipe from the March 2012 issue of Nutrition Action Health Letter. Quick. Easy. Tasty. Until my grocer offers Italian turkey sausage, I use the regular Italian sausage -- hot or mild; my photo uses hot. Per 2 cups serving based on Italian turkey sausage: Calories 370; Total Fat 15 g; Sat Fat 3 g; Protein 22 g; Carbs 39 g; Fiber 10 g; Cholesterol 35 mg; Sodium 450 mg.
Provided by mersaydees
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove sausage from its casing and break into bite-sized pieces. Sauté in the oil until browned, about 5 minutes. Remove from pan and set aside.
- Sauté the garlic until just golden, about 1 minute. Add the beans with their liquid and stir in the kale, a few handfuls at a time.
- Simmer until the kale is tender, about 2 minutes, add more water as necessary to the beans moist.
- Stir the sausage back into the pan with the beans and kale.
- Season with black pepper and the balsamic vinegar.
WHITE BEAN, BUTTERNUT SQUASH, KALE AND OLIVE STEW
Hearty and healthful! This Italian-style stew fits a rainbow of vegetables into your everyday meals. Made with the convenience of protein-rich canned cannellini beans, it's a meal in a bowl. Just serve with crusty country bread.
Provided by cannedfood
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a heavy, large Dutch oven over medium-high heat. Add onions, and sauté over medium heat until tender, about 5 minutes. Add butternut squash, bell peppers and garlic; sauté 10 minutes. Add broth; cover and simmer until vegetables are tender, about 10 minutes.
- Add kale and sage; cover and cook until the kale wilts, stirring often, about 10 minutes. Add beans and olives, and stir until heated through. Season to taste with salt and pepper.
- Transfer the stew to large, shallow bowl. Sprinkle generously with grated cheese, if desired.
- *Note: Substitute Kalamata olives, sold at Greek and Italian markets and some supermarkets.
- Servings: 8.
- Nutritional Information Per Serving: Calories 390; Total fat 10g; Saturated fat 1.5g; Cholesterol 0mg; Sodium 470mg; Carbohydrate 68g; Fiber 15g; Protein 14g; Vitamin A 840%DV; Vitamin C 470%; Calcium 35%DV; Iron 35%DV.
- *Daily Value.
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- In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes. Add the remaining tablespoon of oil to the pan and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.
- Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes. Stir in the tomatoes, salt, and pepper; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.
- Stir the beans into the stew and cook until warmed through, about 5 minutes. If you like, mash some of the beans with a fork to thicken the sauce.
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