Kale and White Bean Stew

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January is such a cold month and a hot soup or stew makes a wonderful evening meal.  This recipe includes our veggie of the month, kale, as well as beans and pasta.  If you are an experienced cook (or not) you can use it as a starting point; for example, I use beans that I cook from scratch and/or would substitute with navy beans. What a satisfying meal this makes with the addition of the warmed country bread.  And if you make enough of the stew, have it for lunch later in the week.

Cleo, Food Bank volunteer

Ingredients

• 2 tablespoons olive oil
• 4 cloves garlic, chopped
• 2 stalks celery, sliced
• 1 large onion, chopped
• kosher salt and black pepper
• 2 15.5-ounce cans cannellini beans, rinsed
• 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
• 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
• 2 tablespoons chopped fresh rosemary
• 1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
• 1 tablespoon fresh lemon juice
• 1 loaf country bread, warmed

Directions

1. Heat the oil in a large pot over medium-high heat.

2. Add the garlic, celery, onion, 1 ½ teaspoons salt, and ½ teaspoon pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.

3. Add the beans, pasta, kale, rosemary, 8 cups water, and Parmesan rind (if using). Cover and bring to a boil.

4. Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.

5. Remove the Parmesan rind. Stir in the lemon juice and sprinkle with the shaved Parmesan before serving. Serve with the bread.

Tip

The soup can be refrigerated for up to 3 days or frozen for up to 3 months.

Serves 8| Hands-On Time: 25m | Total Time: 30m

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