Vegetarian

Kale fennel stew with cannellini is for Soup.

Kale fennel stew with cannellini takes 20 minutes to prepare.

Kale fennel stew with cannellini takes 75 minutes to cook.

Kale fennel stew with cannellini makes 5 servings.

The ingredients for Kale fennel stew with cannellini are:

455 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container)
1.5 cup Del Monte Petite Cut Diced Tomatoes
1 cup, chopped Onions, raw
1 cup, chopped Carrots, raw
1 tsp Garlic powder
1 tsp Dill weed, dried
1 tsp, crumbled Bay Leaf
1.5 cup, sliced Fennel
2 tbsp Extra Virgin Olive Oil
1 tsp Salt
2 cup, chopped Kale

Here is how you make Kale fennel stew with cannellini:

Saut? onion and fennel in olive oil for about 8 minutes until softenedAdd garlic and salt.Add carrots, tomatoes, bay leaf, dill and beans. Cook for about 50 minutes until softened.Add kale and cook about 5-10 minutes more.Eat!Serving Size: 5- 2 cupNumber of Servings: 5Recipe submitted by SparkPeople user OVERWORKEDJANET.

The nutritional information for Kale fennel stew with cannellini is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 174.0

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 848.8 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 8.7 g
• Protein: 7.6 g