White Bean and Kale Stew

• 2 cups white beans, drained and rinsed
• 1.5 cups cooked kale (from about one large bunch, stems removed)
• 1 cup cooked carrot (from about 1.5 cups raw, sliced)
• 2 cloves garlic, minced
• 1.5 cups diced tomato
• 1 tsp rosemary
• 4 cups vegetable broth

• 4 cups white beans, drained and rinsed
• 3 cups cooked kale (from about one large bunch, stems removed)
• 2 cup cooked carrot (from about 1.5 cups raw, sliced)
• 4 cloves garlic, minced
• 3 cups diced tomato
• 2 tsp rosemary
• 8 cups vegetable broth

• 6 cups white beans, drained and rinsed
• 4 1/2 cups cooked kale (from about one large bunch, stems removed)
• 3 cup cooked carrot (from about 1.5 cups raw, sliced)
• 6 cloves garlic, minced
• 4 1/2 cups diced tomato
• 3 tsp rosemary
• 12 cups vegetable broth

• 8 cups white beans, drained and rinsed
• 6 cups cooked kale (from about one large bunch, stems removed)
• 4 cup cooked carrot (from about 1.5 cups raw, sliced)
• 8 cloves garlic, minced
• 6 cups diced tomato
• 4 tsp rosemary
• 16 cups vegetable broth

1. Warm a splash of the broth in a large pot over medium, about 1 minute, until it steams.

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2. Add the garlic and carrot and cook, stirring, 4 to 5 minutes, until the garlic is fragrant and the carrot starts to soften.

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3. Add the white beans, kale, and diced tomato, then pour in the rest of the broth and stir in the rosemary.
4. Bring to a gentle boil, then lower the heat and simmer, 20 to 25 minutes, until the kale is silky and the carrot is tender.

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5. Taste, season with salt, and serve hot.

• Calories654
• Protein41g
• Carbs122g
• Fat2g
• Fiber34g
• Sodium1727mg

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