Rustic. It’s a cooking style I’m very familiar with. I’m no good at things require an awful lot of finesse. I have neither the patience, nor the steady hand required. But rustic. Now there’s a cooking style I can really get behind!
To me, rustic means coarse-chopped vegetables (definitely potatoes!), beans, grains, and always, always beautiful uncut bread. It’s delicious and homey and all the things that make you feel gooooooooood. And would you know it this Kale & White Bean Stew ticks A LOT of these boxes.
At this point in the year, I was hoping to be writing more summery recipes. You know cold salads, light noodle dishes and the such. But the constant rain over the last week has really sent me scurrying back to more wintery comfort foods. So, in an attempt to find some middle ground, I decided to put together a bit of a lighter stew – perfect for this mixed-bag spring.
It has the comfort of potato but is lightened ever-so-slightly by the fresh kale. There are lots of herbs, a good helping of garlic and a sprinkle of chilli flakes just to warm the back of your throat a little. It’s the perfect thing to serve up alongside some well-buttered bread.
If you’re looking for comfort food without the heaviness that usually comes along with it, then give this Kale & White Bean Stew a go! Let me know how you get on in the comments below.
Looking for more like this? Try…
Easy Vegan Ramen with Tonkatsu Tofu
Vegan Laksa
Vegan Sausage & Mushroom Cassoulet
Moroccan Spiced Cauliflower Soup
Vegan Irish Mushroom & Guinness Stew
Easy Vegan Potato & Leek Soup
Kale & White Bean Stew
Ingredients
- 3 tbsp Olive Oil
- 1 Large Onion roughly diced
- 4 Garlic Cloves minced
- 2 sticks Celery sliced
- 4 Large Potatoes roughly diced
- 1/2 tsp Oregano
- 1/2 tsp Thyme
- 1/2 tsp Red Chilli Flakes
- 4 cups Vegetable Broth
- 400 gram can of Butter Beans
- 400 gram can of Cannellini Beans
- 100 grams Kale
- Salt and pepper to season
Instructions
- To a large saucepan over medium-high heat, add olive oil. Once hot add onion, garlic and celery along with a pinch of salt and pepper. Sauté until onion has softened.
- Add potatoes, oregano, thyme and chilli flakes. Mix everything together well and cook for a few minutes.
- Pour in the broth and bring everything to the boil. Turn down to low heat and allow to simmer for about 10 minutes or until potatoes are tender and starting to soften.
- Add beans and kale and allow to simmer for a further 5 minutes, or until the kale has wilted.
- Taste, then season with salt and pepper as desired.
- Serve up with some lovely uncut bread!
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