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Kale, Mushroom & White Bean Stew

Serves 4 -6

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 carrot, diced
  • 1.5 cups sliced cremini mushrooms
  • 1 tablespoon minced rosemary
  • 1/4 cup wine, red or white, whatever you’re drinking
  • Splash of balsamic vinegar
  • 1 (14-ounce) can diced tomatoes, including the juice
  • 1 (14-ounce) can cannellini beans, drained and rinsed
  • 4 cups veggie broth
  • 1 bunch of kale, chopped (about 4-5 cups)
  • Sea salt and fresh black pepper
  • Fresh basil, chopped, for garnish
  • Pecorino cheese, for shaving on top (optional)

Instructions

  • In a large pot heat the oil over medium heat. Add the onions and a few pinches of salt and sauté until translucent. Add the garlic, carrot, mushrooms, and rosemary and cook, stirring occasionally, until the mushrooms have cooked down (3-5 or more minutes).
  • Deglaze the pan with the white wine and stir to get any bits that might be stuck to the bottom of the pan. Cook for 1 minute or so. Add the splash of balsamic vinegar, tomatoes, beans, and broth. Reduce heat and simmer for 10 minutes or so.
  • Add the kale and simmer for 5 more minutes, until wilted.
  • Taste and adjust seasonings. At this point, I added a generous amount of salt and few grinds of pepper.
  • Top with the chopped fresh basil and shavings of pecorino cheese, if using.
  • Serve with crusty bread and red wine.