Italian Kale and White Bean Lentil Stew with Rosemary
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dry green lentils, rinsed
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 2 sprigs fresh rosemary
- 1 can (15 oz) white beans, drained and rinsed
- 1 bunch kale, stems removed and leaves chopped
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook until the vegetables soften, about 5 minutes.
- Stir in the garlic and cook for 1 minute until fragrant.
- Add the lentils, diced tomatoes, vegetable broth, and rosemary sprigs. Bring the mixture to a boil, then reduce to a simmer.
- Cover and cook for 25 minutes until the lentils are tender.
- Remove the rosemary sprigs. Stir in the white beans and kale. Cook for another 5 minutes until the kale wilts and the beans heat through.
- Season with salt and pepper to taste before serving.
Notes
Simmer the stew a few extra minutes uncovered if you prefer a thicker consistency. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Fresh rosemary works best here, but dried rosemary can be used in a pinch at half the amount.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife