**Kale, White Bean, and Potato Stew: A Hearty and Flavorful One-Pot Meal**
Indulge in the goodness of a hearty and flavorful one-pot meal with this delectable Kale, White Bean, and Potato Stew. Bursting with vibrant flavors and textures, this wholesome stew is a symphony of fresh kale, tender white beans, hearty potatoes, and a medley of aromatic spices. Simmered to perfection in a rich and savory broth, this comforting dish is not only a feast for the taste buds but also a nourishing treat for the body.
This versatile stew offers three delightful variations to suit diverse dietary preferences and culinary tastes. The classic version features a symphony of flavors, combining earthy kale, creamy white beans, hearty potatoes, and a blend of aromatic spices in a rich vegetable broth. For a meaty twist, the sausage variation introduces savory Italian sausage, adding a layer of depth and richness to the stew. And for a vegan delight, the tofu version swaps the sausage for firm tofu, resulting in a protein-packed and equally satisfying meal.
No matter your dietary choices, this Kale, White Bean, and Potato Stew promises a culinary journey that will leave you wanting more. So, gather your ingredients, fire up the stove, and embark on a culinary adventure that will warm your soul and tantalize your taste buds.
WHITE BEAN AND KALE STEW
The complex flavor of this stew will have 'em thinking you've been simmering it for hours. Adding the kale leaves at the very end ensures they keep their structure.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over medium heat. Add onion, garlic, carrots, and celery and season with salt. Cook vegetables, stirring, until tender, about 8 minutes.
- Increase heat to medium high and add tomatoes and their juice. Cook, stirring, until mixture begins to caramelize, about 3 minutes.
- Add 7 cups water, potatoes, and beans, and bring soup to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes, then stir in kale.
- Cook, covered, until tender, about 2 minutes, then season with salt and pepper. Top with Parmesan.
Nutrition Facts : Calories 254 g, Cholesterol 6 g, Fat 7 g, Fiber 8 g, Protein 12 g, SaturatedFat 2 g, Sodium 272 g
SAVORY KALE, CANNELLINI BEAN, AND POTATO SOUP
I wanted to use some of the kale I froze for the winter, and have something healthy to bring to work for lunch this week, so I whipped up this soup, which is really quite good!
Provided by Chris&Kelly
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Kale Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
- Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.
Nutrition Facts : Calories 262 calories, Carbohydrate 38.8 g, Cholesterol 2 mg, Fat 5.4 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 0.9 g, Sodium 245.2 mg, Sugar 4.2 g
KALE, BEAN, POTATO AND SAUSAGE SOUP
Provided by Florence Fabricant
Categories soups and stews
Time 45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Slice the sausage into rounds about 1/2-inch thick. Heat two tablespoons of the oil in a heavy 3- to 4-quart saucepan, add the sausage and saute over medium heat until the sausage is just beginning to brown. Remove the sausages from the pan, draining well.
- Add the onion to the pan and saute over low heat until it is soft but not brown. Stir in the garlic. Add the potatoes and six cups of water. Bring to a boil and simmer about 15 minutes, until the potatoes are tender.
- Drain the potatoes, leaving the cooking liquid in the saucepan, and roughly mash them. Stir the mashed potatoes back into the liquid. Season with salt and pepper.
- Add the kale, sausage, beans and 2 tablespoons olive oil to the soup. Bring to a boil and simmer until the kale has wilted, 6 to 8 minutes. Check seasonings and serve
Nutrition Facts : @context http, Calories 365, UnsaturatedFat 10 grams, Carbohydrate 43 grams, Fat 15 grams, Fiber 14 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 415 milligrams, Sugar 3 grams, TransFat 0 grams
QUICK TOMATO, WHITE BEAN AND KALE SOUP
A hearty bean soup does not always require hours on the stove. Using the canned variety cuts the cook time down drastically for this colorful recipe, which takes no more than an hour start to finish. You can save even more time by tackling some prep while starting to sauté the soup.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 55m
Yield Serves 4 to 6
Number Of Ingredients 16
Steps:
- Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt. Cook, stirring often, until the vegetables are tender, about 8 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
- Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
- Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 2 grams, Carbohydrate 32 grams, Fat 3 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 1139 milligrams, Sugar 5 grams
Tips:
- Use fresh kale: Fresh kale is more flavorful and tender than kale that has been sitting in the refrigerator for a while. If you can't find fresh kale, you can use frozen kale, but be sure to thaw it completely before using.
- Chop the kale finely: This will help it cook evenly and prevent it from becoming tough.
- Don't overcook the kale: Kale is a hearty green that can stand up to a bit of cooking, but it's important not to overcook it. Overcooked kale will become tough and bitter.
- Use a variety of beans: This will add flavor and texture to the stew. You can use any type of beans you like, such as white beans, black beans, or kidney beans.
- Add some spice: A little bit of spice can help to brighten up the flavor of the stew. You can add a pinch of cayenne pepper, chili powder, or cumin.
- Serve with a side of bread or rice: This will help to soak up the delicious broth.
Conclusion:
Kale, white bean, and potato stew is a hearty and flavorful dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and comforting meal, give this stew a try.
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