Bean Kale And Egg Stew Recipes
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
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
BEAN AND KALE RAGU
Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.
Provided by Stefanie N
Categories Side Dish Beans and Peas
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
- Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.
Nutrition Facts : Calories 206.5 calories, Carbohydrate 31.9 g, Fat 5.7 g, Fiber 7.9 g, Protein 8.7 g, SaturatedFat 0.7 g, Sodium 592.2 mg, Sugar 0.9 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
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