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Tuscan Kale and White Bean Lentil Mushroom Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 8 ounces cremini mushrooms, sliced
  • 1 bunch Tuscan kale, stems removed and leaves chopped
  • 1 (15-ounce) can white beans, drained and rinsed
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, diced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and garlic. Cook for 5 minutes until the onion softens.
  • Stir in the sliced mushrooms. Cook for another 5 minutes until they release their liquid and start to brown.
  • Add the lentils, vegetable broth, rosemary, and thyme. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 25 minutes.
  • Stir in the white beans and chopped kale. Simmer uncovered for 10 more minutes until the lentils are tender and the kale wilts.
  • Season with salt and black pepper. Serve hot.

Notes

Simmer the stew a few extra minutes if you want a thicker broth, since the white beans break down slightly. Leftovers keep in the fridge for up to 4 days and reheat well with a splash of broth to loosen the texture. Skip the rosemary if you prefer milder herbs.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Cutting board, Knife