I love this stew in the summer, fall & winter! It is surprising good & filling. It’s also something the WHOLE family LOVES. I usually make this in the instant pot to save me TONS of time. If you are ok with making it in the morning or afternoon, just cook it in the slow cooker.
3 (14 oz) cans white beans
3-6 cups Bone Broth, Stock or Water
2 large carrots, diced
3 large celery stalks, diced
1 onion, diced
3 cloves garlic, minced
1 bay leaf
1 teaspoon dried oregano or a handful of fresh chopped
2-3 springs thyme
2-3 sage leaves
Salt & Pepper to taste
1 (14 oz) can fire roasted diced tomatoes
3 cups roughly chopped kale or baby kale
Optional Topping: Basil Oil or Vegan Pesto
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Rinse the beans. Add them to the pot.
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Add all the rest of the ingredients except the kale to the pot.
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If you are using an instant pot, set it to manual for 30. If you are using a slow cooker, cook on high for 3 hours or low for 6 hours.
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Once done, add the kale & serve. Enjoy!
