It’s Fat Tuesday! And what better way to celebrate than with a hearty and healthy recipe! Even though it’s not completely freezing as it should be at the end of February, the winds are whipping and sending some bone chilling gusts this afternoon. Warm the whole family up tonight for dinner and feel good about what you’re serving with my “Winter Stew.” It’s an easy way to add vegetables and legumes to your diet if you’re not too fond of them. It’s easy and quick to make so you won’t spend hours in the kitchen. And if you don’t like or have all the ingredients you can sub for something else and put your own personal touches on this recipe! I wish I had a picture to show you the finished product but my husband got his hands on most of the pot before I remembered to take the picture Sunday night and now it’s GONE!!
- 4 stalks of organic carrots and celery
- 1 bunch of organic leeks
- 1 container of mixed wild mushrooms
- 6 potatoes
- 1 bunch of organic kale – leaves torn from stalks
- 4 cups of organic vegetable stock
- 1 – 16oz can of Cannellini or Italian beans
- 1.5 cups of water
- salt and pepper
- Extra virgin olive oil
- bunches of fresh rosemary, parsley, and oregano
Heat olive oil in a large pot on medium heat. Chop leeks, celery, potatoes, and carrots and add to the pan. Saute for 10 minutes until tender. Add beans, mushrooms, stock, and water, and bring to a boil for 15-20 minutes. Add kale leaves and freshly chopped herbs, let cook for 2-3 minutes until soft. And salt and pepper for taste. Serve hot with crusty bread or a green salad.
See so easy! Enjoy!