Ingredients:
4 tbsp. cooking oil (olive oil compliments the flavors well)
1 medium onion, chopped
2 medium potatoes, peeled and cut into 1⁄2 inch cubes
1 bunch kale, stems removed and leaves finely chopped
1 tbsp. fresh or dried thyme
3 garlic cloves, minced
4 cups vegetable stock OR water + ½ tsp. salt
1 14 oz. can diced tomatoes, or 2-3 fresh tomatoes, chopped
1 15.5 oz can white beans OR 2 cups cooked white beans
Red wine vinegar (optional)
Salt
Black pepper
Pinch of sugar (optional)
A few tbsp. of minced, fresh herbs, such as parsley or basil (optional)
Parmesan cheese OR yeast flakes (optional)
Equipment
Cutting board
Kitchen knife
Peeler
Stove top
Large stock pot
Cooking spoon
Directions:
- Wash all fresh produce and then chop, peel and mince them as noted in the ingredients list.
- Heat oil in a large stock pot over medium high heat. Add onion and sauté for 2 minutes.
- Add the potatoes and cook for about 5 minutes, stirring frequently until the veggies just begin to brown. Don’t worry if a crust starts to form on the bottom of the pot.
- Add the kale and stir well to coat the leaves with oil. Add garlic and thyme and stir for 1 minute.
- Slowly add the vegetable stock, tomatoes and beans to the pot. Use a kitchen spoon to thoroughly stir the pot.
- Bring the pot to a boil then turn down the heat and simmer until the vegetables are tender, about 10 minutes.
- Season with salt, pepper and red wine vinegar if using. Add a pinch of sugar if the stew tastes too acidic.
- Serve with fresh herbs and Parmesan cheese sprinkled on top if desired.