Smoky and Spicy White Bean Stew
Ingredients
-
1
tablespoon
heat-tolerant oil, such as avocado
-
1
medium
yellow onion, small dice
-
1
medium
carrot, small dice
-
1
stick
celery, small dice
-
to taste
sea salt and pepper
-
1
teaspoon
dried chili flakes, or to taste
-
½
teaspoon
smoked paprika
-
1
teaspoon
fresh thyme leaves, minced
-
3
cloves
garlic, minced
-
2
tablespoons
tomato paste
-
½
lb
new potatoes, chopped into 1-inch pieces
-
1¾
cups
cooked navy beans, drained and rinsed
-
14.5
oz
can crushed tomatoes
-
2
cups
vegetable stock
-
1
cup
chopped green beans
-
2
cups
chopped kale, packed
Instructions
- Heat a medium-sized soup pot over medium heat and add the oil.
- Sauté the onions until translucent and soft, then add the carrots and celery, cooking until softened.
- Season the vegetables with salt and pepper, then add the chili flakes, smoked paprika, thyme, and garlic, stirring until fragrant.
- Add the tomato paste and stir to coat the vegetables.
- Incorporate the potatoes and navy beans, seasoning them with salt and pepper.
- Stir in the crushed tomatoes and vegetable stock, then bring to a boil.
- Lower the heat to a simmer and cook with the lid off until the potatoes are tender.
- Add the green beans and simmer until they are tender, then add the kale and steam it briefly.
- Check the seasoning and serve hot with additional toppings if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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