Garlic and White Bean Stew

Name: Garlic and White Bean Stew
Prep time: 10 min
Cook time: 50 min
Total time: 50 min
Yield: 4 portions
Ingredients: 80 g kale; 100 g onions; 20 g olive oil; 20 garlic cloves; 200 g dry white wine; 2 dried bay leaves; 2 sprigs fresh thyme; 1 vegetable stock cube (for 0.5 l); 240 g tinned cannellini beans; 240 g tinned butter beans; 500 g water; ½ lemon; ¼ tsp fine sea salt; 1 pinch ground black pepper; crusty bread

3.6 (16 ratings)

Difficulty easy

Preparation time 10 min

Total time 50 min

Serving size 4 portions

Ingredients

80 g kale, thick stems removed, cut in pieces
100 g onions, quartered
20 g olive oil
20 garlic cloves (see tip)
200 g dry white wine
2 dried bay leaves
2 sprigs fresh thyme, leaves only
1 pinch dried chilli flakes (optional)
1 vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade
240 g tinned cannellini beans, rinsed, drained (1 x 400 g tin)
240 g tinned butter beans, rinsed, drained (1 x 400 g tin)
500 g water
½ lemon, finely grated zest and juice
¼ tsp fine sea salt, or to taste
1 pinch ground black pepper, or to taste
crusty bread, for serving

Nutrition: per 1 portion
Calories: 837 kJ / 200 kcal
Protein: 9 g
Carbohydrates: 20 g
Fat: 7 g