
As usual, I went a bit overboard with how much kale I thought I would be able to go through from @magicorganicsco. Keep in mind I'm soooo over kale salads at this point, so I wanted something a bit more comforting.
I always saw these white bean/ kale Tuscan stews and wanted to give it a try. I made a batch big enough for 10 people and froze the remainder happily, so that I can start building up my soup stash for winter.
Based the recipe on the one from @midwest.foodie
Ingredients
3 onions, diced
1 bunch celery, chopped
3 medium carrots, chopped
8 cloves garlic, minced
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp dried sage
1 tbsp fennel seeds (or dill)
2 tbsp smoked paprika
3 bay leaves
1/2 bottle white wine
1/2 tbsp liquid smoke
1/4 cup nutritional yeast
1 lemon, zested
2 cubes vegetable stock + 5 cups water
5 cans white beans, drained and rinsed
2 cans coconut milk
6 cups kale, chopped
Salt
Pepper
Olive oil
Instructions
Heat oil in a pan and dry onions, celery and carrots until softened
Add garlic, oregano, thyme, sage and fennel seeds and cook for 1 minute
Add veggie stock cubes, water, white beans, coconut milk, smoked paprika, bay leaves, white wine
Bring to a boil
Remove 2 cups of mix and blend
Add back blended mix to the pot and bring to simmer
Add liquid smoke, nutritional yeast, lemon zest and kale
Season with salt and pepper