Appetizers / Soups / Salads

Kale and Cannellini Bean Stew takes 10 minutes to prepare.

Kale and Cannellini Bean Stew takes 25 minutes to cook.

Kale and Cannellini Bean Stew makes 6 servings.

The ingredients for Kale and Cannellini Bean Stew are:

2Tbsp, extra virgin olive oil
1 onion, diced
3 cloves garlic, minced
3 carrots, peeled and sliced into 1/2 inch slices
4 stalks of celery, sliced into 1/2 inch slices
1 15-ounce can of stewed tomatoes, with juice
1 large Yukon gold potato (about 1/2 pound), scrubbed and diced
1 15-ounce can of cannellini beans, drained and rinsed
1 bunch of kale (approx. 1 pound), stems removed and leaves torn into small pieces
Grated Parmigiano-Reggiano cheese, to taste

Here is how you make Kale and Cannellini Bean Stew:

Heat olive oil in a large pot, over medium heat. When oil is hot (but not smoking), add onion, garlic, carrot and celery. Saut? until tender, approx. 7-8 minutes. Add tomatoes (with juice) and simmer for about 3 minutes. Add 6 cups of water and potatoes and simmer for an additional 10 minutes, then stir in the kale and the cannellini beans. Cook for about 2 minutes, or until kale is wilted. Season with salt, pepper, to tasteServing Size: Six servingsNumber of Servings: 6Recipe submitted by SparkPeople user CAROLJEAN64.

The nutritional information for Kale and Cannellini Bean Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 193.1

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 493.5 mg
• Total Carbs: 32.4 g
• Dietary Fiber: 7.5 g
• Protein: 8.4 g