Soups are a great way to combine a number of healthy ingredients into a delicious one-pot meal. Chef Kyle’s white bean and kale stew is packed with legumes, herbs, vegetables and rustic good taste.
Spring Tuscan Bean & Kale Stew
Makes 1 Gallon
- Kale, Rough chopped – 4 cups
- Spinach, Rough chopped – 4 cups
- White bean (cannellini) – 3-4 cups
- White wine – 1 cup
- Onion, yellow, diced – 1 cup
- Celery, small diced – 1 cup
- Tomatoes, medium diced – 2 cups
- Garlic, minced – 1-3 tablespoons
- Bacon, smoked, thick diced – ½ -1 cup
- Ham hock – 1 each
- Thyme, fresh, chopped – 1 teaspoon
- Rosemary, fresh, chopped – 1-3 teaspoons
- Vegetable stock – 2-4 quarts
- To taste – salt
- To taste – black pepper
- Olive oil – as needed (1-2 tablespoons)
- Fresh chopped parsley
- Grilled piece of bread
- Fresh cracked black pepper
- Parmesan cheese
Method of Preparation
- In large soup pot, turn heat to high and begin sautéing bacon, onions, celery, & garlic in olive oil. Season with salt and pepper.
- After 3 minutes, add tomatoes & beans. Sauté for another 2 minutes.
- Deglaze with white wine while stirring.
- Add stock, ham hock, and fresh herbs and season to taste with salt and pepper.
- Reduce heat to a simmer and add kale and cover pot. At this point, simmer low and slow.
- Stir every 15 minutes and be sure it does not burn.
- After 30 minutes – 2 hours, season to taste and top soup off with fresh spinach.
- Season to taste.
For a festive seasonal twist, and a boost of protein, add shrimp or scallops.
- Can omit bacon & ham hock to make vegetarian.
- Can use chicken stock or water in place of vegetable stock.
- Can add pork, beef, and chicken stew meat for added protein.
From the kitchen of Chef Kyle Williams. Bon appetite!