With three types of beans and a generous dose of rosemary and garlic, this is a seriously satisfying stew. And it's vegan too!
Yield: 6
Ingredients
1tablespoonolive oil
1cupdiced yellow onionabout 1/2 medum onion
1/2cupdiced carrotsabout 2 medium carrots
1/4cupdiced celeryabout 1 stalk
4medium cloves garlicminced
1teaspoondried thyme
1/4teaspooncrushed red pepper flakes
1/2teaspoonkosher salt
1/4teaspoonground black pepper
15ouncescannellini beans, drainedalso known as white kidney beans; one can; about 1 1/2 cups
15ouncesred kidney beansone can; about 1 1/2 cups
15ouncesbutter beansalso known as lima beans; one can; about 1 1/2 cups
2cupslow-sodium vegetable broth
2sprigs rosemaryabout 5 inches each
1bay leaf
1bunchlacinato kalealso known as dinosaur kale or Tuscan kale, cut into 1-inch pieces) (about 4 cups
Additional salt and pepper to taste
Additional olive oil for servingif desired
Equipment
1 Dutch oven or large pot
Instructions
Add the olive oil to a large, heavy pan over medium heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until softened, 5-6 minutes. Add the garlic and cook, stirring, for one more minute. Stir in the thyme, salt, and black pepper. Add the beans, broth, rosemary, and bay leaf. Stir to combine. Increase heat to medium-high and bring to a boil. Once it comes to a boil, reduce heat to low to maintain a simmer until the stew is thickened, 20-25 minutes.
Add the kale and cook until wilted, 3-4 minutes.
Remove the rosemary sprigs and bay leaf. Taste and add additional salt and pepper if desired.
Serve as-is or over polenta, brown rice, or quinoa. Drizzle individual servings with a little olive oil, if desired.
Notes
Pantry recipe note: Leave out the kale if you don't have any on hand.
Meat option:
If meat-eaters would really like to amp it up, some cooked, chopped chicken added at the end of the process or to individual carnivorous servings would do nicely.