It’s spring break! …But it’s been super rainy so far this week and it looks like it’s going to continue for the rest of the week. That’s why I made you this super easy, hearty stew. This stew is delicious and pretty much all you have to do is throw everything together and let it cook a little bit. The hardest part is probably cutting up the kale – seriously.
Since canned food can be high in sodium, try to find products that are lower in sodium; same thing with the vegetable broth. If you can’t find any low sodium products, you can reduce the salt in the recipe too. Also, if you can’t find fire roasted tomatoes, you can use plain diced tomatoes. I only had one can of fire-roasted tomatoes and it was great.
I hope this stew will help you make it through the last little bit of cold weather this year. Let me know if you try it – I’d love to know what you think!
- 1 (15 ounce) can artichoke hearts
- 1/2 bunch kale
- 2 cups vegetable broth
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes
- Fresh-ground black pepper, to taste
- 2 (14 ounce) cans fire roasted diced tomatoes
- 1 (15 ounce) can white beans (like cannellini) drained and rinsed
- Drain the artichoke hearts and chop into bite size pieces. Remove stems from kale and cut into ribbons. Set aside.
- In a large soup pot, add broth, basil, oregano, red pepper flakes, salt, and pepper. Bring to a boil.
- Add the artichokes, kale, canned tomatoes with their liquid, and the beans. Return to a boil, reduce heat to low, and simmer for 20 minutes, stirring occasionally.