Kale fennel stew with cannellini

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Kale fennel stew with cannellini calories by ingredient


Introduction

change up the other recipe change up the other recipe
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

Directions

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.