Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
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
Chrome Extension
