White Bean & Kale Stew

Veggie Stock

1/2 White Onion (cut into half)

2 Celery Sticks (roughly chopped)

2 Carrot Sticks (roughly chopped)

10 Peppercorns

1 Bay Leaf

2 Sprigs Rosemary

Filtered Water

Bring the water to a low boil and add onion, carrots, peppercorns, 1 bay leaf, and 2 sprigs of rosemary.

Let simmer for 30 min.

You can cool and store this in a mason jar in the refrigerator for a week or so.

WHITE BEAN & KALE SOUP

1 Carrot chopped

2 celery sticks chopped

1/2 onion

2 Cups White Beans (soaked overnight and washed)

2 Cups Chopped Kale

3-4 Cups Veggie Stock

Salt & Pepper to taste

Juice of half a lemon (for flavor)

In the tagline add olive oil and gently sweat and brown the mirepoix.

add the soaked and washed white beans, chopped kale and 3-4 cups of Veggie Stock.

Add salt & pepper to taste, and the juice of half a lemon for acidity and flavor.

Cover and cook until the beans are thoroughly cooked.

Add squash flower and cover for another 5 minutes.

A Tagine refers to a conical-shaped dish and the food that's cooked inside it.

It is usually a blend of delicious sweet and savoury flavours.

Enjoy!!