Kale fennel stew with cannellini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
455 gram(s) Bush's Best Cannellini Beans - White Kidney Beans (1/2 cup, 130 grams, 3.5 servings per container) 1.5 cup Del Monte Petite Cut Diced Tomatoes 1 cup, chopped Onions, raw 1 cup, chopped Carrots, raw 1 tsp Garlic powder 1 tsp Dill weed, dried 1 tsp, crumbled Bay Leaf 1.5 cup, sliced Fennel 2 tbsp Extra Virgin Olive Oil 1 tsp Salt 2 cup, chopped Kale
Sauté onion and fennel in olive oil for about 8 minutes until softened
Add garlic and salt.
Add carrots, tomatoes, bay leaf, dill and beans. Cook for about 50 minutes until softened.
Add kale and cook about 5-10 minutes more.
Eat!
Serving Size: 5- 2 cup
Number of Servings: 5
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Add garlic and salt.
Add carrots, tomatoes, bay leaf, dill and beans. Cook for about 50 minutes until softened.
Add kale and cook about 5-10 minutes more.
Eat!
Serving Size: 5- 2 cup
Number of Servings: 5
Recipe submitted by SparkPeople user OVERWORKEDJANET.
Nutritional Info Amount Per Serving
- Calories: 174.0
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 848.8 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 8.7 g
- Protein: 7.6 g
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