White Bean, Kale and Potato Stew

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 3 medium potatoes, cubed
• 4 cups vegetable broth
• 2 cans (15 ounces each) white beans, drained and rinsed
• 4 cups fresh kale, chopped
• 1 can (14.5 ounces) diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Red pepper flakes to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook for 5 minutes until softened.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add cubed potatoes and cook for 3 minutes, stirring occasionally.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat and simmer for 10 minutes until potatoes begin to soften.
7. Add white beans, diced tomatoes, thyme, and oregano.
8. Simmer for 8 minutes until potatoes are tender.
9. Stir in chopped kale and cook for 5 minutes until wilted.
10. Season with salt, pepper, and red pepper flakes to taste.
11. Serve hot and enjoy.

Notes

• Use a large heavy-bottomed pot for even heating and easier stirring.
• Chop kale into bite-sized pieces before adding to reduce cooking time.
• For heartier texture, mash some potatoes against the pot side while simmering.
• Stew can be stored in airtight containers in the refrigerator for up to 4 days.
• Freeze portions in freezer bags for up to 3 months; thaw before reheating.
• Substitute spinach or chard if kale is unavailable.