Kale and White Bean (4/12/23 TT)
Source
Prep Time30 min |
Cook Time1 hr |
Total Time1 hr 30 min |
Ingredients
| 1⁄2 | cup | olive oil |
| 1 | lb | yellow onions diced |
| .5 | lbs | carrots cut in half then sliced |
| .5 | lb | fennel bulbs |
| .25 | lb | celery sliced with #3 blade |
| 60 | grams | garlic cloves finely chopped |
| 1 | tsp | black pepper |
| 2 | ea | bay leaf not California |
| 24 | grams | salt |
| .3 | oz | fresh rosemary finely chopped |
| .4 | oz | parsley chopped |
| 2 | lb | kale (preferably lacinato) 5 oz/ bunch |
| 1⁄2 | cup | grated parmesan |
| 10 | cups | cooked white beans |
| 5 | quart | water |
Easily import recipes to your online cookbook, drag them to your meal planner, and we’ll make your organized grocery list.
Try it FREE for 14 days! No credit card required!
At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).
There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.
Comments & Personal Notes