White Bean Stew
A hearty and comforting white bean stew, perfect for chilly days.
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Equipment
- Large pot
- Wooden Spoon
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cans white beans, drained and rinsed
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
- 2 cups kale, chopped
Instructions:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic, chopped carrots, and celery. Cook for another 5 minutes.
- Pour in the vegetable broth and bring to a boil.
- Add the white beans, dried thyme, and dried rosemary. Reduce heat and simmer for 30 minutes.
- Season with salt and black pepper to taste.
- Stir in the chopped kale and cook for another 5 minutes, until wilted.
- Serve hot and enjoy!
Notes:
This stew is even better the next day. Store leftovers in the fridge for up to 3 days.
Nutrition value:
Calories: 250kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 150mgIron: 4mg
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