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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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