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White Beans and Kale Ragout
Servings: x4
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Cuisine Type: North American
Freezable:  Yes
Ingredients:
  • 1/3 cup olive oil
  • 1/2 loaf bread, ciabatta or italian, cut into four 1 1/2" slices
  • 1 1/2 tbsp thyme, fresh, chopped
  • 3 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 5 cups kale
  • 2 cups vegetable broth, canned low sodium
  • 2 cups water
  • 1 lb tomatoes, canned whole, no salt added (~2 cups)
  • 2 cups beans, white kidney canned no salt added, drained
  • 1/2 tsp pepper, black freshly ground
  • 1/4 tsp salt, sea
  • 14 leaf sage, fresh, chopped (~1 cup)
Instructions:
  1. Prep
    1. Remove stems from the kale then roll the kale into cylinders and cut into 1/4" slices.
    2. Remove the crust from the slices of bread, then cut each slice into quarters.
  2. Cooking
    1. Heat 1/3 of the oil in heavy large pot over medium-high heat.
    2. Add bread and half of the thyme; cook until bread is golden on both sides, turning with tongs, about 2 minutes total.
    3. Transfer croutons to bowls.
    4. Add remaining oil, garlic, and crushed red pepper to same pot; sauté over medium heat 30 seconds.
    5. Add kale, broth and water; bring to boil.
    6. Reduce heat to medium-low, cover, and simmer until kale wilts, about 3 minutes.
    7. Add tomatoes with juice, beans, and remaining thyme.
    8. Cover and simmer 10 minutes.
    9. Add salt and pepper.
    10. Ladle 1/3 of the ragout into a blender and pulse for 2 minutes.
    11. Return the pureed ragout to the pot, add sage and cook for another 2 minutes.
    12. Ladle into 4 bowls containing croutons.
Nutritional Facts
Nutrient (per serving)% DV
Calories 43622%
Total Fat 23g35%
    Saturated Fat 4g18%
    Trans Fat 0g--
Cholesterol 0mg0%
Sodium 317mg13%
Total Carbohydrate 49g16%
    Dietary Fiber 12g49%
    Sugars 4g--
Protein 14g28%
Vitamin A 13661iu273%
Vitamin C 123mg204%
Calcium 325mg32%
Iron 7mg39%