Tuscan Bean And Barley Stew With Kale Recipes

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TUSCAN KALE AND WHITE BEAN STEW



Tuscan Kale and White Bean Stew image

A hearty kale and white bean soup simmered in vegetable stock.

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/3 cup vegetable base, such as Vogue Vegebase
2 tablespoons butter substitute, such as Earth Balance Buttery Spread
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 carrots, diced
3 inner stalks celery, diced
1 large Spanish onion, diced
Kosher salt and freshly ground black pepper
2 sprigs thyme
1 sprig rosemary
4 cloves garlic, minced
Two 14-ounce cans cannellini beans (do not drain)
Zest of 1 lemon
1 pound Tuscan kale, tough stems discarded and leaves chopped, washed and dried (about 8 cups)

Steps:

  • Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
  • Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
  • 3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
  • Divide the soup among bowls and drizzle with olive oil.

TUSCAN BEAN AND BARLEY STEW WITH KALE



Tuscan Bean and Barley Stew with Kale image

This vegan Tuscan bean and barley stew with kale is a nutritional bomb that's also delicious. The bean stew is packed with veggies and made extra hearty with the addition of pearl barley.

Provided by Alice | Skinny Spatula

Categories     One Pot Meals

Time 50m

Number Of Ingredients 13

2 tablespoon olive oil
1 large onion, chopped
1 large carrot, diced
2 celery sticks, diced
4 garlic cloves, roughly chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon dried thyme
1/4 teaspoon chili flakes
2 x 400 g (14 oz.) tins cannellini beans, drained
100 g (3.5 oz) pearl barley, rinsed
1 liter (5 cups) vegetable stock
100 g ( 3.5 oz) kale, stems removed, chopped
Freshly ground black pepper

Steps:

  • In a large pot, heat the olive oil and fry the onion over medium heat for 2 minutes until it softens slightly.
  • Add the carrot and celery sticks and continue to fry for another 5 minutes, stirring occasionally, until they soften a bit.
  • Next, add the garlic and cook for another 30 seconds until fragrant. Stir in the rosemary, thyme and chilli flakes and continue to cook for 1 minute, stirring occasionally.
  • Add the cannellini beans and pearl barley to the pot, then pour the vegetable stock. Bring to a boil, lower the heat, and simmer for 25 minutes or until the pearl barley is done to your liking.
  • Mix in the ale and cook for another 2-3 minutes with a lid on until the kale wilts.
  • Season to taste and serve as is or with crusty bread.

Nutrition Facts : Calories 419 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 16 grams fiber, Protein 22 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 750 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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