Kale and White Bean Stew with Rosemary
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Ingredients
- 200 g curly kale, stalks removed
- 800 g cannellini beans
- 1 onion
- 2 garlic cloves
- 500 ml vegetable stock
- 2 tbsp olive oil
- 1 tsp dried rosemary
Nutrition (per serving)
- Calories
- 311 kcal
- Protein
- 17.1 g
- Carbohydrate
- 33.9 g
- of which sugars
- 4 g
- Fat
- 8.4 g
- of which saturates
- 1.2 g
- Fibre
- 14.5 g
- Salt
- 2.14 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pan and cook the chopped onion and crushed garlic for 6 minutes until softened.
- 2
Drain and rinse the cannellini beans and add to the pan with the vegetable stock and dried rosemary.
- 3
Bring to a simmer and cook for 10 minutes, mashing some of the beans against the side of the pan to thicken.
- 4
Add the kale and cook for 5 minutes until wilted and tender.
- 5
Season to taste and serve in bowls with crusty bread.
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