Kale and White Bean Stew

I don’t know why I thought of this recipe or thought this would be good, but following my gut DEFINITELY paid off. I made a kale and white bean soup/stew because I’m going vegetarian for a week and decided that I need to explore my leafy greens— spinach just wasn’t cutting it anymore. This stew actually tastes like there could be meat in it but there is not! Seriously, try this recipe, it’s really good!

Kale and white bean soup/stew


1 bunch of kale – chopped
1/2 onion- chopped
2 large cloves garlic- minced
1 can navy beans – rinsed and drained
4 cups vegetable stock
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon oregano
salt and pepper to taste
2 tablespoons butter- softened
2 tablespoons flour

Start by sauteing the onion with some olive oil in a pot until browned. Add the garlic and spices and mix for about 2 minutes. Then, add the kale and about a cup of the veggie stock. Simmer on low- covered- for about 20 minutes, adding about another cup of stock if it starts to look dry. After about 20 minutes, add the rest of the stock (2 cups) and the navy beans. Continue to simmer. Meanwhile,  smash the butter and flour together in a seperate bowl. Whisk the butter and flour mixture into the soup. Let the soup simmer covered again for about 20 minutes or until the kale becomes soft (but still has a little crunch). The butter and flour will thicken the soup a little bit to make it more like a stew and it kind of tastes like a yummy gravy! THE END– serve hot!

SO TASTY! Especially on a cold night and right after the gym. Delicious!

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