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

Ingredients

• 3/4 cup canned white beans, drained and rinsed
• 2 cups fresh kale, chopped, stems removed
• 1/2 cup canned diced tomatoes, with juices
• 1 1/4 cups vegetable broth, low-sodium
• 3 tbsp extra virgin olive oil, divided
• 5 cloves garlic, minced, divided
• 1/3 cup carrots, small dice
• 1/4 cup onion, diced
• 1/2 tsp smoked paprika
• 1/4 tsp dried oregano
• 1 whole bay leaf
• 1/4 tsp sea salt, to taste
• 1/8 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 1/2 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.