I usually don’t make stews during the warmer months but Nick and I are trying to eat healthier, and sometimes salads just don’t quite feel as satisfying. Stews are heartier and tastes even better the next day. It makes for the perfect lunch to take to work. This stew is lighter than meat versions and can be made vegan with a couple of easy substitutions.
- 1 can white beans (drained)
- 2 cups sliced white mushrooms
- 2 cups baby kale
- 1 cup mirepoix* (chopped)
- 1 liter chicken stock **
- 1 cup quinoa
- 3 inches parmesan cheese rind ***
- 1 tbsp olive oil
- salt and pepper
- red pepper powder
- 1 tsp chopped rosemary
- Heat oil in heavy bottomed stockpot, add mirepoix and saute for two minutes.
- Add chicken stock and quinoa and bring to boil. Season with salt and pepper. Stir occasionally to prevent quinoa from sticking.
- When the stock begins to simmer, add the beans and mushrooms. Cover and let simmer for 10 minutes.
- Add red pepper powder, rosemary, and re-season with salt and pepper as needed. Continue to simmer uncovered for another 5 minutes.
- Add kale and stir in stew thoroughly. Turn off heat and cover. Let stand in residual heat for another 5 minutes.
- Serve warm and with crusty bread.
*mirepoix is a flavor base consisting of two parts onion, one part carrot, and one part celery
**Substitute with vegetable broth to make the stew vegan
***Substitute with 2 tbsp chopped bacon or pancetta for a richer stew, or with shiitake mushrooms for a vegan take