Chicken, Kale and White Bean Stew

2 T olive oil

2 cloves garlic, minced

1 cup onion, chopped

1 cup celery, chopped

1 cup carrot, chopped

1 bay leaf

1 tsp dried thyme

2 - 15-oz cans white beans, drained and rinsed

4 cups kale, chopped

8 cups broth/stock (I used 4 cups chicken and 4 cups vegetable)

2 cups cooked chicken, chopped

Salt and pepper to taste

In a large stock pot, heat 2 T olive oil. Saute onion and garlic for 4 to 5 minutes, or until translucent. Add carrots and celery and cook for another 4 to 5 minutes. Add bay leaf, thyme, beans, kale and stock/broth and bring to a boil. Lower to a simmer and cook for about 30 minutes, or until vegetables are tender. Add chicken and cook 10 minutes more, seasoning stew with salt and pepper to taste.  Remove bay leaf before serving.

Can be made a day ahead and refrigerated – gets better day after day. Water can be added to refresh broth.

For a vegetarian version – simply omit chicken and use only vegetable stock.

Photo courtesy of bestrecipebox.com