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Shared By Ktnotbrooks

White Bean & Portobello Stew Kristy Turner Kristy Turner

Ingredients

  • 2 leeks (white part only), halved lengthwise and thinly sliced
  • 2 garlic cloves, minced
  • 1 carrot, chopped
  • 1 celery rib, chopped
  • 4 portobello mushrooms, sliced into ½-inch wide strips
  • 1 tablespoon liquid aminos
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh sage
  • 1 teaspoon fennel seeds
  • 3 cups cooked great Northern beans or two 15-ounce cans, rinsed and drained
  • 4 cups low-sodium vegetable broth (chicken-flavored vegetable broth is best here; see tip)
  • 1 cup water
  • 1 teaspoon white miso
  • 1 teaspoon liquid smoke
  • Salt and black pepper to taste
  • 3 cups roughly chopped kale
  • Crusty French bread

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