Kale, White Bean, and Potato Stew
Serves 6

This is a simple yet flavorful, hearty soup—perfect for a late winter’s evening. I opted to use vegetable broth instead of water to up the ante in the flavor department. I also somehow managed to completely skip over the red wine vinegar at the end of the recipe. My initial taste test indicated that acid was needed (duh, why do you think the vinegar was included, smarty pants!?) so I tossed in the juice of one large lemon wedge. I also added just a dash of cayenne pepper for a hint of heat. This one is a keeper for sure!

INGREDIENTS

2 tablespoon extra-virgin olive oil, plus more for drizzling

1 onion, diced

1 stalk celery, sliced

1 carrot, peeled and diced

8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces

coarse salt and freshly ground pepper

1 bunch kale, stems removed, leaves torn into small pieces (4 cups)

1 (15-ounce) can navy beans, drained and rinsed

2 teaspoons red-wine vinegar

INSTRUCTIONS

Step One: Heat oil in a medium saucepan over medium heat. Saute onion, celery, and carrot until tender, 6 to 8 minutes.

Step Two: Add potatoes and 4 cups water. Season with salt and pepper. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes. Mash half the contents of the pot until slightly thickened.

Step Three: Add kale and beans and continue cooking until kale is tender, 6 to 8 minutes more.

Step Four: Stir in vinegar and adjust seasoning if necessary. Drizzle with oil before serving.

Source: Whole Living, January/February 2012. View the recipe on WholeLiving.com.