Kale & White Bean Stew

Packed with nutrition from Kale and protein packed cannelloni beans. I often add in roasted tempeh or for meat eaters, lamb sausage.

Ingredients:

1 Tbsp Olive oil
3 carrots, chopped
1 yellow onion, chopped
5 celery stalks, chopped
2 shallots or 2 cloves garlic, chopped

4, 15oz cans vegetable broth ( about 8 cups)
1 cup water
2 , 15 oz can cannelloni beans
dried parsley, thyme  & oregano ro rosemary (optional)
sestet & pepper
2 bunches kale, stems out and chopped large

12 one sausage or roasted/bbq tempeh (optional)

Step 1
Heat oil in a large pot. Add tempeh or sausage if using. Fry up and remove.

Step 2
Add carrots, onions, shallots, celery.
Saute 3 min.
Add garlic if using- 1 min

Stir in veg or chicken broth, water, herbs & season with seawall t& pepper.
Bring to a simmer for 15 min. Add back in sausage or tempeh if using.
Add cannelloni beans. Stir. add more broth if it is too thick for you.
Add in chopped kale. Cover Let simmer until kale is texture you like, I like it chewy).
Serve as is.