White Bean and Kale Stew
with Pesto & Garlic Croutons
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- 3 garlic cloves
- 1 ciabatta roll
- 1 onion
- 2 carrots
- 4 oz Lacinato kale
- 13.4 oz cannellini beans
- 1½ tsp French mustard and herb blend
- 2 tsp vegetable broth concentrate
- 1 tbsp Champagne vinegar
- 2 tbsp vegan basil pesto
- 2 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Preheat the oven to 350°F. Peel the garlic and gently crush with a knife. Cut ciabatta roll into 1 inch cubes. Peel and dice the onion and carrots. Destem the Lacinato kale and roughly chop the leaves. Drain and rinse the cannellini beans.
Heat 2 tbsp olive oil in a large pot over medium heat. Add crushed garlic and cook, stirring occasionally, until aromatic and lightly browned, 3 to 5 minutes. Transfer ciabatta cubes to a baking sheet. Add 1 tbsp garlic oil from the pot, French mustard and herb blend, and a pinch of salt and pepper. Using tongs, toss to coat. Toast until browned, 7 to 10 minutes.
Add the diced onion, diced carrot, and a pinch of salt to the pot with the garlic oil and cook until softened, 3 to 5 minutes. Add vegetable broth concentrate, 3 cups water, and a pinch of pepper and bring to a simmer.
Add the cannellini beans and chopped Lacinato kale to the stew and cook until greens have wilted, 2 to 3 minutes. Add Champagne vinegar and stir to combine. Taste, and add salt as necessary.
Ladle the white bean and kale stew into large bowls. Top with the garlic croutons and basil pesto. Enjoy!