|French White Bean Stew|
Below is an outstanding recipe from The America's Test Kitchen Healthy Family Cookbook. (Even my picky nine-year-old liked this one!)
And unlike most soup recipes, it's fast to prepare, about 45 minutes from start to finish. With a loaf of crusty whole grain bread to go with it, it's a full meal.
French White Bean Stew (serves 4)
1 tsp canola oil1. Heat the oil in a large Dutch oven over medium heat until shimmering. Add the kielbasa and cook until lightly browned, about 3 minutes.
8 ounces turkey kielbasa, halved lengthwise and sliced 1/4 inch thick
8 ounces Swiss chard, stems and leaves separated, stems chopped fine and leaves cut into 1/2-inch pieces (If you don't like chard, you can substitute fresh spinach or another leafy green)
1 onion, minced
2 garlic cloves, minced
1 TBLS minced fresh thyme or 1 tsp dried
2 3/4 cups low-sodium chicken broth
1 (14.5 ounce) can whole peeled tomatoes, drained and coarsely chopped
1 cup dry white wine
2 (15 ounce) cans cannellini beans, rinsed (Substitution options are: navy, white or Great Northern beans)
1 bay leaf
salt and pepper
2. Stir in the chard stems and onion and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the broth, tomatoes, and wine, scraping up any browned bits.
3. Stir in the beans and bay leaf and bring to a simmer. Cover, reduce the heat to medium-low, and cook until the beans are tender and the broth is flavorful, 25 to 30 minutes. Stir in the chard leaves and continue to simmer, uncovered, until tender, about 5 minutes.
4. Discard the bay leaf. Season with salt and pepper to taste and serve.