Name: Cannellini Bean and Kale Stew with Lemon Gremolata
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tsp kosher salt; 1 oz grated Parmigiano Reggiano cheese; 6 large kale leaves; 1 lemon, scrubbed clean, zested and juiced; 2 cans cannellini beans , drained and rinsed; ½ tsp fleur de sel; 2 cups vegetable stock; freshly ground black pepper; 1 celery stalk; ½ cup dry white wine; 1 lemon, scrubbed clean; 2 cloves garlic; 2 shallots; 1 clove garlic, peeled and coarsely chopped; 1 cup loosely packed Italian parsley leaves; 2 tbsp extra virgin olive oil

Bean Stew

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?

Can I use a slow cooker or pressure cooker to make my Bean Stew?

How do I store and reheat my leftover Bean Stew?

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.

Milk

Gluten Free

Mediterranean

Vegetarian

Seasonings

gram

salt

Cheese

grated parmigiano reggiano cheese

Fresh Vegetables

kale

Fresh Fruit

lemon

Beans & Legumes

cannellini beans

salt flakes

Stocks & Broths

milliliter

vegetable stock

black pepper

celery

Wine

sauvignon blanc white wine

garlic

shallot

fresh parsley

Oils

extra virgin olive oil

Cholesterol

Protein

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Vitamin C

Vitamins

Copper

Manganese

Vitamin A

Vitamin E

Lycopene

Added Sugar

Sugar

Dietary Fiber

Carbohydrates

Water

Selenium

Iron

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Thiamin (B1)

Pantothenic acid (B5)

Vitamin B6

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Choline

Vitamin K

Riboflavin (B2)

Niacin (B3)

Alpha-carotene

Dietary Folate Equivalents

Calories from Fat

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Cannellini Bean and Kale Stew with Lemon Gremolata

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