White Bean and Garlic Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 head garlic (the whole bulb--15-20 cloves)2 tablespoons water1 large onion, chopped2 carrots, peeled and chopped19 oz can cannellini (white kidney) beans, rinsed and drained1 1/2 cups diced tomatoes2 bay leaves2 cups watersalt to taste1/4 tsp freshly ground black pepperpinch red pepper flakes6.5 oz kale, stems removed and chopped9 oz Savoy cabbage, shredded1 tbsp lemon juice
Break the garlic bulb into cloves and peel off the skin. Chop 2 cloves, leave the rest whole.
Add water to a large, deep pot over mediumm heat.
Add the onion and sauté 5 minutes.
Add the garlic and carrots, sauté for 1 more minute.
Add the beans, tomatoes, bay leaves, and water. Cover the pot and simmer for about an hour, adding water if it gets too thick. Remove the bay leaf.
Stir in the salt and peppers, followed by the kale and cabbage.
Simmer 5 minutes longer.
If you're serving the stew right away, add the lemon juice. Otherwise, add lemon juice right before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Add water to a large, deep pot over mediumm heat.
Add the onion and sauté 5 minutes.
Add the garlic and carrots, sauté for 1 more minute.
Add the beans, tomatoes, bay leaves, and water. Cover the pot and simmer for about an hour, adding water if it gets too thick. Remove the bay leaf.
Stir in the salt and peppers, followed by the kale and cabbage.
Simmer 5 minutes longer.
If you're serving the stew right away, add the lemon juice. Otherwise, add lemon juice right before serving.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 148.2
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 405.9 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 8.2 g
- Protein: 9.1 g
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