White Bean & Kale Stew

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 cans (15 oz each) white beans (cannellini or Great Northern), drained
• 1 can (14 oz) diced organic tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 4 cups chopped kale, stems removed
• Juice of half a lemon
• Salt and black pepper, to taste
• Good crusty bread, to serve

How to make it

1. 1

   Warm the olive oil in a large pot over medium heat. Add the onion and carrots and cook until softened, about 6 minutes.

2. 2

   Add the garlic, thyme, and smoked paprika and cook 1 minute more.

3. 3

   Add the beans and use the back of a spoon to mash about a quarter of them against the side of the pot.

4. 4

   Stir in the tomatoes and broth. Bring to a boil, then reduce to a steady simmer.

5. 5

   Simmer uncovered for 15 minutes, until the stew thickens slightly.

6. 6

   Stir in the kale and cook 5 minutes more, until wilted and tender.

7. 7

   Finish with lemon juice, salt, and pepper. Ladle into deep bowls and serve with crusty bread for soaking.