This tasty stew recipe comes from Midwest Foodie. I love the flavor profile of this stew plus it is full of health promoting kale, beans, garlic and sun dried tomatoes.
1 yellow onion, diced
1 cup of sliced carrot
1 cup of sliced celery
6 cloves of garlic, minced
2 teaspoons of dried thyme
1 teaspoon of dried oregano
2 tablespoons of tomato paste
½ cup of sun dried tomatoes (from a bag, not in oil)
1 can or 2 cups of cooked great northern beans
4 cups of vegetable broth
1 (13.5 oz.) can coconut milk
1 ½ tablespoons of cornstarch
3 cups chopped kale
Salt and Pepper to taste
Pinch of red pepper flakes (optional)
Add onion, carrot, and celery along with a couple pinches of salt and pepper to a pan. Cook, stirring frequently for about 8 minutes. If veggies begin to stick, add 1-2 tablespoons of water to the pan.
Add garlic, oregano, and thyme along with a couple pinches of salt and pepper. Cook, stirring frequently for 1 minute.
Create a well in the pot. Reduce heat to medium and add tomato paste directly to the surface of the pot and cook, stirring frequently, until the tomato paste turns brick red. Add a splash of veggie stock and deglaze the pan, scraping all the yummy bits off the bottom of the pan.
Add sun-dried tomatoes, beans, veggie broth, and coconut milk. Whisk in corn starch. Bring to a boil then let simmer for about 15 minutes.
Add chopped kale and continue to cook for about 2-3 minutes. Salt and pepper to taste. Add red pepper flakes, if desired. Remove from heat, let cool then enjoy.