Portuguese-Style White Bean & Kale Stew with Crispy Garlic Oil & Crusty Bread

Ingredients

• 0.75 cup canned white beans, drained and rinsed
• 2 cups fresh kale, chopped, stems removed
• 0.5 cup canned diced tomatoes, with juices
• 1.25 cups vegetable broth, low-sodium
• 3 tbsp extra virgin olive oil, divided
• 5 cloves garlic, minced, divided
• 0.33 cup carrots, small dice
• 0.25 cup onion, diced
• 0.5 tsp smoked paprika
• 0.25 tsp dried oregano
• 1 whole bay leaf
• 0.25 tsp sea salt, to taste
• 0.125 tsp black pepper, to taste
• 2 oz whole grain crusty bread, for serving
• 1 tbsp fresh parsley, chopped for garnish

Instructions

1. 1

   Heat 1.5 tbsp olive oil in a medium saucepan over medium heat. Add diced onion and carrot, sauté for 4 minutes until softened.

2. 2

   Add 3 minced garlic cloves, smoked paprika, and oregano to the pan, stirring constantly for 1 minute until fragrant.