close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
How about more time, money and energy this holiday season? TRY FORKS MEAL PLANNER FREE FOR 14 DAYS START YOUR FREE TRIAL
no credit card required
  • Prep-time: / Cook Time:
  • Serves 6
  • print/save recipe

An easy, warm stew full of flavor is just what I crave when I get home from work on a cold, snowy night. This recipe keeps well, so it’s great to pack for healthy lunches or to enjoy as left-overs on those nights when you just don’t have time to cook dinner. Serve it over brown rice and it will seem like a new dish entirely!

Find this recipe and more in the Forks Over Knives Recipe App.

By Wendy Solganik,

Ingredients

  • 1 cup diced red or white onion
  • 3 cloves garlic
  • 2 28 ounce cans diced tomatoes (salt free if you prefer)
  • ¼ - ½ teaspoon red pepper flakes
  • 5 cups red-skinned potatoes cut into one inch squares
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley
  • 6-8 packed cups of kale, after it has been de-stemmed and chopped
  • 2 15 ounce cans Cannellini beans, drained and rinsed
  • salt (optional)

Instructions

  1. Place a large soup/stock pot over a medium high flame and pour some of the liquid from one of the cans of the diced tomatoes into the pot to cover the base of the pot. When the tomato liquid starts to bubble, add the onion and stir. Lower heat a little. Press garlic into pot. Add red pepper flakes (to taste). Continue to cook and stir, lowering heat as the time passes, for a total of about 10 minutes or until onions are soft.
  2. Add the rest of the first can of diced tomatoes and the entire second can into the pot. Bring heat up to medium-high again so that tomatoes begin to simmer. Place diced potatoes, oregano and parsley into the pot and stir. Cover pot, lower heat to low and simmer for 20 minutes.
  3. Place all of the kale into the pot and cover the pot again. Let kale steam and shrink for 3 minutes. Uncover pot and stir in kale. Add Cannellini beans and stir. Taste and season with salt (or not). If potatoes are not as soft as you desire, continue to let simmer.
tags:
(0)
0 Comments

Comments (0)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app

Learn how to cookplant-based meals at home

Forks Over Knives’ online cooking course will help you learn new techniques, flavors, and skills to live your very best life.

Join the course
Headshot of Wendy Solganik
about the author

Wendy Solganik

Wendy Solganik’s blog, Healthy Girl’s Kitchen, is about the trials, tribulations, and joys of living life on a delicious whole-food, plant-based diet. Solganik enjoys creating flavorful recipes to surprise family and friends with the wonders of plant-strong living. Find her on Facebook.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
CopyCopied
Powered by Social Snap