Kale and White Bean Stew

adapted from Bon Appétit, February 2009

I discovered another great way to use Kale! This soup/stew was very good- even though the preparation of the Kale was a bit involved. However, given the simplicity of the rest of the recipe it is worth it! A great alternative to a tomato-based soup (which is what I usually make!). It is even better the next day!


Ingredients

1 1/2 pounds kale leaves, center ribs and stems removed
3 tablespoons olive oil
1 cup chopped peeled carrots
1 cup chopped celery (I omitted)
1 cup chopped shallots (about 4)
2 garlic cloves, finely chopped
1 cup dry white wine
2 15-ounce cans white beans, drained and rinsed
4 cups (or more) vegetable broth (I used about 6 cups)
3 fresh thyme sprigs
1 tablespoon Sherry wine vinegar
2 tablespoons assorted chopped fresh herbs (I used thyme, rosemary and sage)
1 rind of parmesan cheese (I added this for flavor!)

Directions

Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.

Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs and parm rind and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.