Garlicky White Bean & Kale Stew

By Rachel-2

Ingredients

• Knob of coconut oil or ghee
• 2 medium onions
• 6 cloves garlic
• 1 teaspoon smoked paprika (optional, but really delicious)
• 5 bay leaves
• Pinch chili flakes
• Sea salt
• Cracked black pepper
• 2- 2 1/2 cups cooked white beans (lima, butter, navy, cannelini…)
• 2 cups packed shredded kale leaves
• 2 cups vegetable broth
• 1 can (14 oz.) organic whole tomatoes
• Cold-pressed olive oil to garnish

Preparation

Step 1

1. Heat a knob of oil in a large stockpot. Slice onions and add to the pot with a couple pinches sea salt, chili, bay leaves and paprika. Cook for a few minutes until the onions have softened, then add sliced garlic. If the post becomes dry, add a little juice from the tinned tomatoes.
2. Add all other ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long). If you are going to let it simmer for a while, add the kale about 5-10 minutes before serving so that it retains more of its nutritional value.