Kale and Bean Stew

Perfect for a cosy autumn meal

Ingredients

1 tbsp oil

1 onion, chopped

2 garlic cloves, crushed

2 branches celery, chopped

2 potatoes, chopped in 2 cm cubes

1 tsp smoked paprika

1/2 tsp oregano

1L veg stock

1 can chopped tomatoes

1 can butter beans (or cannellini, or chickpeas)

a big bunch of kale and cavolo nero

Preparation

In a large saucepan, heat the oil on medium heat, then add the onion and the garlic cloves. Cook for a 3/4 minutes, until the onions soften.

Add celery, potatoes and spices. Cook for 2 minutes.

Add the vegetable stock. Simmer for 15 minutes.

Add the chopped tomatoes and beans, mix well.

Add the kale and cavolo nero - they take space in the pan but push them in and mix, they will wilt slightly as they cook. Cook for 5 minutes. Season to taste.

Depending on the texture you prefer, you can eat the stew as it is, or mix half of it in a blender or with a hand-held mixer.

Enjoy with a thick slice of bread!

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