2 carrots, peeled and sliced
1 rib celery, sliced
1 medium onion, minced
1 pound kale
2 medium zucchini
1/4 cup olive oil
1/4 tsp. thyme
2 cans (15 oz.) drained white beans
1 can (15 oz.) diced tomatoes
2 cups vegetable stock
Heat 2 tbsp. of the olive oil in a skillet over medium-high heat.
When the oil is hot add the thyme, carrots, celery and onions.
Sweat these over very low heat for about 5 minutes.
Then, add the kale.
Cover tightly and cook the kale until it wilts to half its volume.
Add the tomatoes and 2 cups of stock.
Add salt and pepper to taste.
Allow the stew to come to another boil.
Add the zucchini.
Simmer for one more hour, then add the beans.
If necessary, add more water to your desired consisitency, and cook 45 minutes longer.
by Jennifer A. Wickes ©2005