Kale and Bean Stew Recipe


a light but filling and warming stew

This is tasty, filling and full of vitamins and minerals. It’s very easy to make too!

1 clove Garlic
1 Onion
2 Carrots
2 sticks of Celery
1 Leek (and any other vegetables you want to add)
500 ml Vegetable stock
150 – 300g Kale
400g cooked Cannellini beans, kidney beans or butter beans
2 tbsp tomato puree
Oregano, thyme, smoked paprika, salt & pepper to taste (you can add other herbs according to taste)

Slice and add all the fresh vegetables, except the Kale, to a large pan with 2 tablespoons of coconut oil. Saute for 5 minutes until the onions are soft. Add the stock and simmer for 15 – 20 minutes. Add the tomato puree, herbs, and beans and simmer for a further 5 minutes. Finally add the Kale, put a lid on the saucepan and allow to cook until the kale is tender. If you use 300 g of Kale you may need to add some more stock. Once the beans, veg and kale are all tender then serve! Under 150 calories per bowl!

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