Warming beans and savory greens. Perfect for cool fall and cold, winter days…delicious anytime!
4 cups water
2 cups low-sodium broth (chicken, veggie, or mushroom)
4 cans (15 oz.) great northern beans, rinsed, drained, and divided
1 tablespoon olive oil
2 garlic cloves, minced
1 small onion, chopped
½ cup chopped celery
1½ cups chopped carrots
1 red pepper, seeded and chopped
1 lb. kale, removed stem and chop*
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Protein of choice, precooked (optional)**
- In 6-quart pot, sauté garlic, onion, and celery in olive oil. Add water, broth, and 2 cans of whole great northern beans. Bring to a boil as you prep the other veggies. (For a shortcut, skip sautéing and just combine all seven ingredients in soup pot.)
- Fork-mash the remaining 2 cans of beans, and add to the stew.
- Stir in remaining veggies and seasonings, continuing heating to a boil
- Reduce heat, partially cover, and simmer for about 15-20minutes, until carrots and kale soften.
- Mix in your protein just before serving, or garnish individual bowls
*Dino (also known as Tuscan or black kale) is my favorite.
**Try crispy, turkey bacon crumbles or lean, ground, white turkey breast.
Taken from Taste Radiant Living: 7 Simple and Delicious Secrets to Eating and Well-being
