Today, in a southern suburb of Austin, the sky was gray and the air was chilly. Soup weather has come to Texas. Wrapping myself in a sweater and boiling a pot for tea sent me back to the days of the soup and sandwich sale in the Intermountain West. Soup on this week's menu is inevitable.
This White Bean & Kale Stew is a healthy, comforting, vegetarian dish reminiscent of that perfected minestrone soup ladled out during those chilly Idaho afternoons. It is a great "from the pantry" meal as the recipe calls for ingredients typically found in the everyday kitchen.
White Bean & Kale Stew
1 tablespoon extra virgin olive oil
1 clove garlic, chopped
1 large carrot, peeled and chopped
1 stalk celery, diced
salt & pepper
1/2 can diced tomatoes
3 1/3 cups vegetable stock
4 oz. small red potatoes, scrubbed & rinsed, diced
1 15 oz. can cannellini, navy or white kidney
beans, drained and rinsed
1 hefty handful torn kale
1/4 cup Parmesan cheese, grated
- Heat oil in a large pot over medium heat. Add shallots, garlic, carrots, and celery and season with salt and pepper. Cook until tender, about 8 minutes.
- Increase heat to medium high and add diced tomatoes, with their juice. Cook, until it begins to caramelize, about 3 minutes.
- Add vegetable stock, potatoes, and beans, and bring soup to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes.
- Add kale and cook, covered, until tender, about 2 minutes, then season with salt and pepper if needed. Garnish with Parmesan.