Kale & White Bean Stew

Here is a wonderful, vegetable filled, rich and healthy soup from “Seasons of Wine” Tales of the Connoisseur. I was wondering what I was going to do with my beans in my kitchen!

Paulette Le Pore Motzko

Seasons of Wine

In keeping with my attempt to stay healthy (and warm!) in January, I decided to whip up some soup last night. I have seen versions of kale and white bean soup on various blogs and cookbooks, and I found a particular recipe from Bon Appetite that looked promising. With some slight variations, it turned out to be a delicious and hearty stew – and even better as lunch the next day!

Kale & White Bean Stew (serves 4)

  • 2 TB olive oilphoto 1
  • two carrots, shredded
  • three shallots, diced
  • 3 large celery sticks, diced
  • 2 garlic cloves, minced
  • 6 slices of Italian prosciutto, torn into smaller pieces
  • 1 cup dry white wine
  • 2 cans of white beans, drained and rinsed
  • 4 cups of low sodium chicken broth (or more)photo 2
  • 4 sprigs of thyme
  • 1 bay leaf
  • 1 TB dry Sherry
  • 4 cups of kale, coarsely chopped (I usedtwo different kinds: Tuscan

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