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Cannellini Bean and Kale Stew with Lemon Gremolata
FOOD NOUVEAU16Ingredients
55Minutes
290Calories
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Ingredients
US|METRIC
5 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 2 shallots (minced)
- 1 celery stalk (diced)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine (or vegetable stock)
- 1 bunch kale (about 1 lb/454 g, or 6 stalks, washed, stemmed, and chopped)
- 2 cups vegetable stock
- 2 cans cannellini beans (19 oz./540 ml each, drained and rinsed)
- 1/2 cup grated Parmigiano Reggiano cheese (or a sprinkle of nutritional yeast upon serving, for a vegan option)
- 1/4 cup lemon juice (freshly squeezed)
- 1/2 tsp. fine sea salt
- freshly ground black pepper
- 1 cup Italian parsley leaves (loosely packed)
- 1 Tbsp. grated lemon zest (finely)
- 1 clove garlic
- 1/4 tsp. flaky sea salt
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium810mg34% |
| Potassium1210mg35% |
| Protein16g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber2g8% |
| Sugars2g |
| Vitamin A310% |
| Vitamin C270% |
| Calcium20% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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