Kale White Bean Potato Stew

Kale White Bean Potato Stew

A hearty, tasty all-vegetable stew you can make all fall and winter. 

Ingredients

• 2 tablespoon extra-virgin olive oil, plus more for drizzling

• 1 onion, diced

• 1 stalk celery, sliced

• 1 carrot, peeled and diced

• 8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces

• Coarse salt and freshly ground pepper

• 1 bunch kale, stems removed, leaves torn into small pieces (4 cups)

• 1 (15-ounce) can navy beans, drained and rinsed

• 2 teaspoons red-wine vinegar

Instructions

1. Heat oil in a medium saucepan over medium heat.

2. Sauté onion, celery, and carrot until tender, 6 to 8 minutes.

3. Add potatoes and 4 cups water. Season with salt and pepper. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes.

4. Mash half the contents of the pot until slightly thickened.

5. Add kale and beans and continue cooking until kale is tender, 6 to 8 minutes more.

6. Stir in vinegar and adjust seasoning if necessary.

7. Drizzle with oil before serving.

By Chelsea Reetz