White Bean Stew

This is my take on a dish created by Bon Appétit Magazine. Same concept only, I winged it with my measurements and the ingredients were what I had in the refrigerator at the moment.

Ingredients:

1 medium white onion chopped
3 large stalks of celery chopped
5 garlic cloves sliced thinly
1 bunch of dinosaur kale chopped (approx. 2-3 cups)
1 large handful of arugula (approx. 1-2 cups)
2-3 cups of fresh spinach
2 cans of great northern white beans rinsed
1/4 cup extra virgin olive oil
1 tablespoon fresh lemon juice
1 sprig fresh rosemary
1/4 cup fresh shaved parmesan
8 cups of water
1 pinch of crushed red pepper
salt/pepper to taste

Directions:
 

In a large pot over medium heat, add olive oil and then onions, garlic, celery and rosemary

Cook for approximately 10 minutes or until tender, stirring occasionally

For a creamier consistency, lightly crush some of the white beans and then add them to the onion mixture

Add 8 cups of water, crushed red pepper, salt/pepper and bring to a boil

Toss in the spinach, kale, arugula, parmesan and lemon juice. Stir together, cover the pot and bring down to a simmer

Allow to simmer for 2-3 hours, stirring occasionally

Add extra parmesan on top and serve

This dish can be made in 1 hour however, this is served best as a stew, allowing all of the flavors time to cook together. You can also make a quick batch and then refrigerate and serve the following day for great flavor as well. For more of a soup consistency, add an additional 1-2 cups of water