Ingredients
Scale
- 2 tablespoons olive oil
- 1 cup white onion, diced
- 5 garlic cloves, thinly sliced
- 4 celery stalks (about 1 cup), diced
- 1 2-inch piece of ginger, peeled and chopped
- 1 teaspoon kosher salt, plus more for seasoning
- 1 tablespoon white miso paste
- 1½ teaspoons garam masala
- 1 teaspoon crushed red pepper flakes
- 2 15.5-ounce cans of white beans, rinsed and drained
- 4 cups vegetable broth
- 1 Fuji apple, peeled and cored, medium diced
- 1 bunch Tuscan kale, cut into ½-inch pieces
- Parsley leaves, for garnish
Instructions
- Heat olive oil in a large heavy bottomed pot (like a Dutch oven) over medium-high heat. Add onions, garlic, and ginger to the pot and cook until softened, 2-3 minutes. Season with salt, add miso paste, garam masala, and red pepper flakes. Continue to cook, stirring constantly, until the miso paste looks dry, 1-2 minutes.
- Mix in white beans and vegetable stock, scrapping any brown bits from the bottom of the pot. Bring the mixture to a boil, then reduce heat to a simmer, smashing down some of the beans with a ladle. Cook down until the stew has thickened, about 30 minutes.
- Add apples to the stew and cook until slightly soft but still crunchy on the inside. Add kale and cook until the greens are wilted. Season stew with salt to taste.
- To serve, divide stew between bowls and top with parsley.