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It’s that time of year... the fall season is ending, leaves are falling from the trees and a frigid chill is in the air. The days get colder and the nights get longer. Soon the snow will be upon us. There is a lot to think about to prepare for winter. Just like the squirrels gather nuts and make their nests, we need to get out the winter clothing and stock up the pantry.
I love to cook cozy comfort food on a cold winter evening. Light a candle, build a fire in the fireplace and wrap myself in a warm and comfy blanket. It only gets better with a bowl of something warm and tasty that says “Winter, bring it on!”
Nothing is better than a meal that brings back childhood memories.
One of my favorite childhood memories is coming home to our warm home after a long day of skiing. The smell of a delicious meal in the oven which undoubtedly meant mom has been cooking all day. The anticipation for that meal to fill our hungry bellies and give us the nourishment felt like forever.
We would run to the kitchen table when heard mom holler “Dinner! Come and eat.” It was a table filled with stories and laughter from our adventures on the ski hills.
Any dutch oven by Le Crueset, like this Deep Teal color, is the perfect vessel to make that lovely cold day warmth giver. The enameled iron and perfect fitting lid not only looks beautiful but, does the job you need.
This recipe brings me back to those good old days.
The pantry items and winter veggie is the perfect combination. Give it a try... And may it create new memories for you and yours.
Cozy White Bean and Kale Stew
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, halved and thinly sliced
- 2 cloves garlic, minced
- 1 (28-ounce) can whole diced tomatoes
- 4 cups low-sodium vegetable broth
- Handful fresh thyme sprigs
- 2 rosemary sprigs
- Sea salt and pepper, to taste
- 3 (15-ounce) cans cannellini beans, drained and rinsed
- 1 bunch kale, washed, stemmed, and chopped
- Heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the onion and sauté for 5 to 7 minutes, or until soft and translucent. Add the garlic and continue to sauté for another 1 minute, or until softened. Add the tomatoes into the pot. Stir in the vegetable broth.
- Use kitchen twine to tie the thyme and rosemary together into one bundle. Add the herb bundle to the pot along the with sea salt and pepper.
- Increase the heat to medium-high, and bring the soup to a boil. Then, reduce the heat, cover, and simmer for 10 minutes.
- Use tongs to carefully retrieve and discard the herb bundle. Then, stir in the beans and kale, and continue to simmer for 10 to 15 minutes, until the kale begins to soften and wilt. Serve with crusty, warm bread.