Kale, Mushroom & White Bean Stew

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 1 carrot, diced
• 1.5 cups sliced cremini mushrooms
• 1 tablespoon minced rosemary
• ¼ cup wine (red or white, whatever you’re drinking)
• Splash balsamic vinegar
• 1 (14 oz) can diced tomatoes, including the juice
• 1 (14 oz) can cannellini beans, drained and rinsed
• 4 cups veggie broth
• 1 bunch of kale, chopped (about 4-5 cups)
• Sea salt and fresh black pepper
• Fresh basil, chopped, for garnish
• Pecorino cheese, for shaving on top (optional)

Instructions

1. In a large pot heat the oil over medium heat. Add the onions and a few pinches of salt and sauté until translucent. Add the garlic, carrot, mushrooms, and rosemary and cook, stirring occasionally, until the mushrooms have cooked down (3-5 or more minutes).
2. Deglaze the pan with the white wine and stir to get any bits that might be stuck to the bottom of the pan. Cook for 1 minute or so. Add the splash of balsamic vinegar, tomatoes, beans, and broth. Reduce heat and simmer for 10 minutes or so.
3. Add the kale and simmer for 5 more minutes, until wilted.
4. Taste and adjust seasonings. At this point, I added a generous amount of salt and few grinds of pepper.
5. Top with the chopped fresh basil and shavings of pecorino cheese, if using.
6. Serve with crusty bread and red wine.