Mushroom, White Bean & Kale Stew with Rosemary

Ingredients

• 1 tbsp (15 ml) extra-virgin olive oil
• 17 1/2 oz (500 g) mushrooms
• 3 1/2 oz (100 g) shallot, sliced
• 3 (9 g) garlic cloves, minced
• 1 tsp (1 g) dried rosemary
• 2 tbsp (32 g) tomato paste
• 21 oz (600 g) canned white beans
• 3 cups (720 ml) low-sodium vegetable broth
• 5 1/2 oz (150 g) kale
• 1 tbsp (15 ml) red wine vinegar
• 1 oz (30 g) parmesan, grated
• 7 oz (200 g) plain Greek yogurt, 0%

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Fry the quartered mushrooms in the olive oil over a high heat 6 minutes without stirring early, until golden; add the sliced shallot 3 minutes, the garlic and rosemary 30 seconds.
2. Stir in the tomato paste 1 minute, then the rinsed white beans and broth; simmer 10 minutes, mashing a few beans to thicken.
3. Add the shredded kale and simmer 3 minutes, until bright and tender.
4. Off the heat add the red wine vinegar; serve with grated parmesan and a spoon of yogurt. Keeps four days, freezes three months.