Description

This is a one pot meal that's simple to make fairly quickly. It's healthy, vegetarian, vegan, gluten free, full of protein and seriously delicious.

Ingredients

• 3 - 15 oz. cans cannellini beans, drained and rinsed
• 1 yellow onion, finely chopped
• 4 cloves garlic, minced
• 2 T. olive oil
• 2 large carrots, peeled and chopped
• 1 stalk celery, diced
• 1/3 c. white wine
• 2 c. chopped kale, stems removed, finely chopped
• 2 1/2 – 4 c. vegetable broth
• 1 T. tomato paste
• 1 t. salt, or to taste
• 1/2 t. black pepper
• 1/4 t. crushed red pepper flakes, optional
• 1/4 t. Italian seasoning
• 2 bay leaves
• 1 t. dried thyme
• 1/2 t. dried oregano

Steps

1. Saute the onion in a large pot or dutch oven in the oil. When it starts to brown slightly, add in the garlic, celery and carrots; saute another 10 minutes for the vegetables to soften, brown slightly, adding lots of flavor.
2. Add in the wine; saute until most of the liquid has evaporated, about 5 minutes.
3. Add in all remaining ingredients, except for the kale. The amount of broth is a range, but start with 2 1/2 cups; stir well.