#header-inner {background-position: center !important; width: 100% !important;}

Friday, November 1, 2013

Kale, White Bean, and Potato Stew

kale potato soup
Pin ItKale, White Bean, and Potato Stew
A few weeks ago I was in Scottsdale for a work conference. Typically I am not all that tempted by the sweets put out at every break during these things, but for whatever reason the cookies were calling to me. I managed to sort of resist during the conference, enjoying a few broken edges of cookies during one break, but all bets were off that evening when I ordered room service. Along with my meal came two cookies the size of my face.
kale potato soup

Let’s not get into the details of the quantity of cookies eaten that night, or the sugar shock I likely put my unborn child into. The important thing is that when I arrived home for dinner the next day, Ryan had prepared this wholesome soup per my request. Thankfully I’d have the foresight to know I’d want a healthy dinner that first night home and Ryan was wise enough to oblige his wife’s requests ;)

This soup is almost too light to enjoy on its own; I recommend serving with a sandwich or a heart roll alongside. Regardless, when you’re coming down from a sugar rush, a brothy soup with beans and vegetables is just the thing you need!

One Year Ago: Slow Cooker Applesauce and Cauliflower Penne Puttanesca
Two Years Ago: Autumn Chopped Salad and Creamy Cauliflower Soup with Havarti Croutons
Three Years Ago: Oreo and White Chocolate Brownies and Pumpkin Granola Bars
Four Years Ago: Stuffed Acorn Squash and Marshmallow Muffins

Kale, White Bean, and Potato Stew
slightly adapted from Whole Living Magazine Jan/Feb 2012

-3 tbsp extra-virgin olive oil
-1 onion, diced
-3-4 stalks celery, sliced
-3-4 carrots, peeled and diced
-8 oz Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
-4 cups chicken or vegetable broth
-coarse salt and freshly ground pepper
-1 bunch kale, stems removed, leaves torn into small pieces (about 4 cups)
-1 (15 oz) can navy beans, drained and rinsed
-2 tsp red-wine vinegar

1. Heat oil in a medium saucepan over medium heat. Add onion, celery, and carrots, and saute until tender, 6-8 minutes.
2. Add potatoes and broth. Season with salt and pepper. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes. Mash half the contents of the pot until slightly thickened.
3. Add kale and beans, continuing to cool until kale is tender (6-8 minutes).
4. Stir in vinegar and adjust seasoning if needed. Drizzle with oil before serving.