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White Bean and Kale Stew with Pesto & Garlic Croutons
2 Serving Dinner

White Bean and Kale Stew

with Pesto & Garlic Croutons

Tags: <600 Calories, Quick and Easy
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
490
FAT
8g
CARBOHYDRATES
79g
PROTEIN
18g

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INGREDIENTS

  1. 3 garlic cloves
  2. 1 ciabatta roll
  3. 1 onion
  4. 2 carrots
  5. 4 oz Lacinato kale
  6. 13.4 oz cannellini beans
  7. 1½ tsp French mustard and herb blend
  8. 2 tsp vegetable broth concentrate
  9. 1 tbsp Champagne vinegar
  10. 2 tbsp vegan basil pesto
  11. 2 tbsp + 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nut (almond), wheat
Tools: Baking sheet, Large pot
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
490
FAT
8g
CARBOHYDRATES
79g
PROTEIN
18g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

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.

2
Toast the croutons

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.

3
Simmer the stew

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.

4
Wilt the greens

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.

5
Serve

Ladle the white bean and kale stew into large bowls. Top with the garlic croutons and basil pesto. Enjoy!

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