Monday, November 26, 2012

White Bean and Kale Stew & Giveaway Winner



It was a wet and gloomy day yesterday.  You know the kind - there is a chill in the air and it gets into your bones and you can't get rid of it.  The perfect night for a warm yummy bowl of stoup (Yes I know that is Rachael Rays word but I am borrowing it.)  This delicious Kale and White Bean Stew could almost pass for a soup, actually Hubby said the broth was so good and he wished there was more of it - next time I will soup it up a bit more.  My Stoup was actually a Kale, White Bean and Sausage Stew.  I almost left the sausage out but I kept thinking Hubby wouldn't be happy with out a little meat in his dinner so I added it.  It's a good thing I did because my Little Man (Mr. I won't eat anything green) pretty much only ate the sausage and a few potatoes- feel free to make yours with or without.  This stew was so filling and delicious and it came together in no time.  That's my kind of meal!...enjoy!!
recipe adapted from Whole Living
What you need:
2 tablespoons extra-virgin olive oil
1 onion, diced
2  garlic cloves, chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 sausage links, removed from casings
Kosher salt and  ground black pepper
1 can (15 ounces) diced tomatoes 
1/2 pound potatoes, scrubbed and diced
1 can (15 ounces) white beans, drained and rinsed
1 bunch kale (1 pound), stems removed and leaves torn into small pieces
7 cups of water (I used 5 cups of water and 2 cups of beef broth)
1/2 cup freshly grated Parmesan
What you do:

Heat oil in a large pot over medium heat. Add the sausage and crumble while cooking add the onion, garlic, carrots, and celery and season with salt. Cook vegetables, stirring, until tender and sausage has browned.
Increase heat to medium high and add the tomatoes with their juice. Cook, stirring, until mixture begins to caramelize, about 3 minutes.
Add water/broth, 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 kale is tender, about 2 minutes, then season with salt and pepper. Top with Parmesan.
A lot of times when I make a soup like this or a pasta fagiole I put a Parmesan cheese rind into the pot to cook with it - it adds great flavor.

And the winner of the Onion Crunch giveaway is.....

3 comments:

  1. This stew looks fantastic - perfect for the chilly, slightly gray weather we're having today, too. =)

    ReplyDelete
  2. This looks delish! Thanks for linking up to my Pin Me Party! I've pinned this wonderful recipe!

    ReplyDelete
  3. Hi Danielle,
    We would really enjoy your White Bean and Kale Stew, it looks delicious! Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    ReplyDelete

I Love Hearing From You!