Hearty Kale & White Bean Stew

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp dried thyme
• ½ tsp black pepper
• 2 cans (15 oz) white beans, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups low-sodium vegetable broth
• 1 big bunch kale, stems removed and torn
• 1 tbsp apple cider vinegar
• Squeeze of lemon to finish

How to make it

1. 1

   Heat olive oil in a big pot over medium. Add onion and cook 5 minutes until soft and sweet.

2. 2

   Stir in garlic, smoked paprika, thyme, and pepper. Cook 30 seconds until fragrant.

3. 3

   Add beans, tomatoes, and broth. Bring to a gentle simmer and cook 15 minutes so flavors marry up.

4. 4

   Fold in kale a handful at a time and simmer 5 more minutes until wilted and tender.

5. 5

   Turn off the heat, stir in vinegar and lemon. Taste - add a pinch more pepper if you like.

6. 6

   Ladle into bowls. A hunk of cornbread on the side don't hurt.