White Bean and Garlic Stew

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4.7 of 5 (3)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of White Bean and Garlic Stew calories by ingredient

Introduction

Inspired from a delicious-looking recipe on FatFree Vegan (http://blog.fatfreevegan.com/2007/04/whit
e-bean-and-garlic-stew.html)... It looks like a lot of garlic, but it's nice and sweet and mellow. Don't worry! Inspired from a delicious-looking recipe on FatFree Vegan (http://blog.fatfreevegan.com/2007/04/whit
e-bean-and-garlic-stew.html)... It looks like a lot of garlic, but it's nice and sweet and mellow. Don't worry!

Minutes to Prepare: 30

Minutes to Cook: 75

Number of Servings: 6

Ingredients

1 head garlic (the whole bulb--15-20 cloves)

2 tablespoons water

1 large onion, chopped

2 carrots, peeled and chopped

19 oz can cannellini (white kidney) beans, rinsed and drained

1 1/2 cups diced tomatoes

2 bay leaves

2 cups water

salt to taste

1/4 tsp freshly ground black pepper

pinch red pepper flakes

6.5 oz kale, stems removed and chopped

9 oz Savoy cabbage, shredded

1 tbsp lemon juice

Directions

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.