White Bean Stew
The methods of innovation sometimes only require adopting a good idea to mold as your own. Enrich a classic to create a flavor all its own, spicing up resolutions for a lean tomorrow by making each meal of the new year both exciting and healthy. This minor styling to a soup already full of character sets the foundation for a healthy and cultured palate while showing how simple innovation can really be.
- 1 lb kale leaves, center ribs and stems removed
- 3 tablespoons extra-virgin olive oil
- 1 cup yellow squash, sliced
- 1 cup parsnip, peeled and cubed
- 1 cup chopped shallots
- 2 garlic cloves, minced
- 1 cup dry white wine
- 1 15-ounce can white beans (or cannellini beans)
- 5 cups vegetable broth
- 1 bay leaf
- 1 tablespoon Sherry wine vinegar
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh thyme
- ¼ cup parmesan cheese
Cook kale in large pot of boiling salted water for 1 minute. Drain and cool and chiffonade (fancy word for “slice into strips”). Note: Very important step. Without cooking, kale can be very tough!
Heat olive oil in medium pot over medium heat. Add shallots, parsnip, yellow squash and garlic; cook for about 15 minutes (or until parsnips are tender). Add the white wine and simmer until liquid is slightly reduced, about 5 minutes. Add white beans (including ½ liquid from can), vegetable broth, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove bay leaf. Add more broth until you reach your desired consistency. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.
Finish with shredded parmesan cheese and dig in!