Recipe by blucoat
A simple and satisfying vegetarian winter dish. I adapted the recipe from one I found in this month's "Bon Appétit" (February 2009). It's by acclaimed chef Dan Barber, of New York's famous Blue Hill restaurants. Sprinkle soup with some freshly grated Parmesan & serve with crusty bread for a delicious meal. Yum!
Top Review by ksduffster
We really loved this! I used green Swiss chard, with the ribs, instead of the kale. I added the ribs with the broth and then the rest of the leaves at the end. I think next time I will use 1/2 c. wine and 3 c. broth, as we found it a bit soupy. Either that or remember to serve it over some pasta or rice or with a chunk of bread to soak up the broth. Thanks!
- 1 1⁄2 lbs kale leaves, center ribs and stems removed
- 3 tablespoons olive oil
- 1 cup chopped peeled carrot
- 1 cup chopped celery
- 1 cup chopped shallot (about 4)
- 2 garlic cloves, finely chopped
- 1 cup dry white wine
- 2 (15 ounce) cans white beans, drained (preferably organic)
- 4 cups vegetable broth (may need more)
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 tablespoon sherry wine vinegar
- 2 tablespoons assorted chopped fresh herbs (such as tarragon, parsley, and chives)
Directions See How It's Made
- Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
- Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil.
- Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.