Winter Bean Stew with Carrot, Wakame & Kale

Sneak sea vegetables like wakame into this delicious winter bean stew. Nourishing, quick to make and quite delicious!

Serves 6

Prep time: 30 mins

📸 Vegetariantimes.com - recipe adapted and photo credit

 Ingredients:

• 1/4 cup wakame wild leaves, chopped (or you can use flakes if you prefer)
• 1Tbs olive oil
• 1/2 cup diced onion
• 2 small carrots, chopped
• 1 celery rib, chopped
• 1 tin cannellini beans, rinsed and drained
• 1.5 cups lima beans
• 6 cups broth
• 6 cups kale, trimmed and chopped 
• 1/4 tsp oregano
• 1/4 tsp nutmeg
• Pinch of cayenne pepper

Directions:

1. Place wakame in small bowl, cover with cold water, and soak 10 minutes,or until soft. Drain, squeeze out liquid (water your plants with it), and set aside.
2. Heat oil in saucepan over medium heat. Add onion, carrots, and celery, and sauté 3 to 5 minutes, or until tender.
3. Add cannellini beans, lima beans, and broth. Bring to a boil, reduce heat to medium-low, and simmer, covered, 10 minutes.
4. Transfer half of soup to food processor, and purée until smooth. Stir mixture into remaining soup in pot, and add kale. Cook 5 minutes more, or until kale is tender.
5. Stir in oregano, nutmeg, cayenne, and drained wakame.
6. Serve with crusty freshly baked bread and lashings of vegan butter!