White bean and kale stew
A plain, brothy stew of cannellini beans, carrots and kale, brightened with lemon at the end. Toast is there for dunking. Easy for a night when nothing else is planned.
- Time
- 30 min
- Serves
- 2
- Kind
- Stew
- Also
- One pot
Method
- Chop the onion finely, dice the carrots and crush the garlic. Drain and rinse the cannellini beans. Strip the kale from its stalks and shred the leaves.
- Warm the olive oil in a large pot over a medium heat. Add the onion, carrots and a pinch of salt and cook for about 8 minutes until soft, then stir in the garlic for 1 minute.
- Tip in the beans, crumble in the stock cube and add 500 ml of water. Bring to the boil, then simmer for 15 minutes, until the carrots are tender.
- Add the kale and cook for 5 minutes, until dark green and tender.
- Squeeze in the juice of half the lemon, then taste, adding more lemon, salt and black pepper as needed.
- Toast slices of sourdough until golden. Ladle the stew into bowls with the toast on the side.
Tip Cavolo nero or spring greens work in place of kale if that is what the shop has.
Per portion
| Energy | 524 kcal |
| Protein | 21 g |
| Carbohydrate | 77 g |
| of which sugars | 14 g |
| Fat | 11 g |
| of which saturates | 2 g |
| Fibre | 16 g |
| Salt | 3.48 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- cannellini beans1 tin
- kale150 g
- onion1
- garlic2 cloves
- carrot2
- lemon1
- sourdough loaf½
- vegetable stock cube1
- olive oil1 tbsp
