Happy Monday, everyone!
I hope you had a wonderful weekend!
I’ve made pretty similar recipes to this one before, but since my recommitment to eating healthily, this soup, or variations of it, have become a weekly necessity. I love how filling the beans + potatoes combo is and, as always, that I can reheat it again and again all week to eat for lunch and know that I have something healthy to fall back on when laziness/busy-ness gets in the way of elaborate meal prep.
I used dried flageolet beans that I had in the pantry from Purcell Mountain Farms (a great online source of dried organic beans) and just soaked them overnight to have them on hand for the soup the next day. However, any canned white beans would also work just as well to cut about an hour of cooking time out of the recipe.
Kale, Bean, & Potato Stew
1 yellow onion, chopped
2 carrots, chopped
3 red potatoes, chopped
2 cloves garlic, chopped
32 ounces vegetable broth
2 cups flageolet beans, soaked overnight (or other white bean)
1 bay leaf
1 teaspoon Italian seasoning
2 teaspoon smoked paprika
1 teaspoon granulated garlic
2 cups kale, chopped
salt, to taste
pepper, to taste
Heat olive oil in a cast iron pot over medium heat.
Add onions and carrots and sauté until onions are soft and aromatic and carrots are also soft, stirring often.
Add in potatoes and brown all sides, about 4-5 minutes, stirring often.
Stir in garlic and sauté for 2-3 minutes.
Pour in broth and bring soup to a boil.
Once boiling, reduce soup to a simmer. Stir in beans, bay leaf, italian seasoning, smoked paprika, and granulated garlic.
Continue to simmer, stirring occasionally, until beans are soft, about 1-2 hours, depending on age of beans.
Stir in kale just before serving and enjoy!
Time: 1.5-2.5 hours