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Dinner, Recipe, Recipe from another blog

Down and out

My lack of blogging is directly proportional to my health over the past couple of weeks. The end of October knocked me out with a nasty cold that has turned into a sinus infection. Yikes!

The good news, however, is that the weather is getting increasingly fall-like and that can only mean one thing: it’s soup season!

I love to make, find new recipes for, and consume soup on chilly days. It is excellent. The wackier the ingredients, the more interested I will be. This week, with kale and carrots in abundance in the waning days of the farmer’s market, I got a bit of a craving for one of my late-fall favorites. The blog VeganYumYum seems to have been on a bit of a hiatus, but this recipe is must-have for a delicious dinner in fall or winter:

Tuscan White Bean Stew
Serves two

1/2 Onion, finely chopped
2 Medium Carrots, sliced into very thin coins
1 Medium Russet Potato, cut into a 1/4″ dice
2 Cups Water
1 Can White Beans, drained and rinsed (I used Great Northern)
1/2 tsp Oregano
1/2 tsp Thyme
1 tsp Salt
2 Tbs Tomato Paste
1/2 Cup Seitan, sliced thin (optional)
2-3 Large Kale Leaves, deveined and roughly chopped
2-3 tsp Lemon Juice
Fresh herbs for garnish, optional

Saute the onions over medium-low heat in a medium sized, heavy pot that has a lid. Slice the carrots into 1/8″ coins and add to pot. Cut potato into 1/4″ dice and add to pot, stirring occasionally. Add water and loosen any stuff that has stuck to the bottom of the pot with a wooden spoon. Add salt, oregano, tomato paste and stir.  Cover and turn head down to a low boil.

Slice seitan and kale, drain and rinse the beans. Add seitan and beans to pot and stir. The stew should be quite thick. Add kale and lemon juice. Taste and season if necessary. Simmer for a few minutes until kale is tender. Carrots should be tender, and the potato should be soft but still hold its shape.

Click here for original post.

When I make it, I usually double the recipe so we have enough for a few meals. Also, I do not use canned beans. I soak dried ones from the bulk aisle overnight and then toss them in when I pour the water over the onions and wait until they soften a bit to add the potato.

I highly recommend this. It’s a real crowd-pleaser, filling and very low-fat!

 

 

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About lishyskitchen

A regular gal attempting to balance career, life and love while on the path to wellness...

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