Bean And Kale Ragu
Mushrooms, kale and white bean, in a tangy tomato based broth.
Recipe Summary Bean And Kale Ragu
Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew.
Ingredients | Soup Recipes With Kale And White Beans2 tablespoons olive oil1 onion, chopped1 pound kale, stems removed and leaves coarsely chopped1 (14 ounce) can diced tomatoes with green chile peppers2 cloves garlic, minced1 ½ cups water2 bay leaves¼ teaspoon ground cumin1 teaspoon onion powder2 (15 ounce) cans canned cannellini beans, drained and rinsed1 tablespoon chopped fresh oregano1 teaspoon chopped fresh basilsalt and ground black pepper to tasteDirectionsHeat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.Info | Soup Recipes With Kale And White Beansprep:
10 mins
cook:
1 hr 15 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
TAG : Bean And Kale RaguSide Dish, Beans and Peas,
