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Cannellini Bean and Kale Stew with Lemon Gremolata
This comforting stew is a rich and hearty vegetarian dish that warms up hearts and cooler nights. Serve with crusty bread to mop up every last bit of the stew’s rich-tasting broth.
22
40 min
TOTAL TIME
331
CALORIES
$2.75
PER SERVING
Ingredients
16 INGREDIENTS
4 SERVINGS
1 tsp kosher salt
1 oz grated parmigiano reggiano cheese
6 large kale leaves
2 cans cannellini beans
drained and rinsed
1 stalk celery
1 whole lemon
scrubbed clean, zested and juiced
1/2 tsp fleur de sel
black pepper
to taste
2 cups vegetable stock
1/2 cup dry white wine
1 whole lemon
scrubbed clean
2 cloves garlic
2 whole shallots
1 clove garlic
peeled and coarsely chopped
2 tbsp extra virgin olive oil
1 cup italian parsley
leaves
Directions
26 STEPS
15 min
PREP TIME
25 min
COOK TIME
40 min
TOTAL TIME
View Directions on Food Nouveau
Health Info
Macros
41g
CARBS
10g
FAT
5g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
Contains these allergens
MILK
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Frequently Asked Questions
What is Bean Stew?
What kind of beans should I use?
Can I use canned beans instead of dried beans?
What vegetables can I use in my Bean Stew?
What spices and seasonings should I use in my Bean Stew?
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Can I use a slow cooker or pressure cooker to make my Bean Stew?
How do I store and reheat my leftover Bean Stew?
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