Vegan White Bean Stew

midwestfoodieblog.com

Beth Doney

2 tablespoons olive oil (or sun-dried tomato oil)

1 yellow onion, diced

1 cup sliced carrot

1 cup sliced celery

6 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon dried oregano

¼ teaspoon dried sage

2 tablespoons tomato paste

½ cup julienne cut oil packed sun dried tomatoes

3 (15 oz.) cans Great Northern beans, drained and rinsed

32 oz. vegetable stock

1 (13.5 oz.) can full-fat coconut milk

½ cup uncooked split red lentils, optional

3 cups chopped kale

1 teaspoon apple cider vinegar

Kosher salt

fresh cracked pepper

fresh chopped parsley

Directions at midwestfoodieblog.com

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