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Recipe

White Bean Stew with Mustard-Green Pesto

Servings: 4

Jazz up a white bean stew with a swirl of peppery pesto made with mustard greens. If you can’t find them, substitute turnip greens or even Swiss chard, which will have a bit less bite.

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 2 large carrots, trimmed and finely chopped (about 2 cups)
  • 2 large ribs celery, trimmed and finely chopped (about 1 cup)
  • 3 cloves garlic (2 finely chopped, 1 coarsely chopped)
  • 3 15.5-oz. cans small white beans, drained and rinsed
  • 3 cups lower-salt vegetable or chicken broth
  • 1 dried bay leaf
  • Kosher salt and freshly ground black pepper
  • 4 oz. trimmed mustard greens (about 4 cups)
  • 1 oz. Parmigiano-Reggiano, grated (about 1/2 cup)
  • 1/4 cup walnuts, toasted
  • 2 tsp. sherry vinegar

Nutritional Information

  • Calories (kcal) : 710
  • Fat Calories (kcal): 260
  • Fat (g): 29
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 6
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 5
  • Sodium (mg): 790
  • Carbohydrates (g): 85
  • Fiber (g): 19
  • Sugar (g): 4
  • Protein (g): 32

Preparation

  • Heat 2 Tbs. of the oil in a large pot over medium-high heat. Add the onion and cook, stirring, until starting to soften, about 5 minutes. Add the carrots, celery, and finely chopped garlic, and cook, stirring, for 2 minutes. Add the beans, broth, bay leaf, 1/2 tsp. salt, and a few grinds of pepper. Bring to a boil, reduce the heat to a simmer, and cook, stirring occasionally, for 20 minutes.
  • Meanwhile, pulse the mustard greens, cheese, walnuts, the coarsely chopped garlic, 1/4 tsp. salt, and a grind of pepper in a food processor until finely chopped. With the machine running, slowly pour in the remaining 6 Tbs. of oil.
  • Remove the pot from the heat, and gently mash about half the beans with a potato masher to thicken. Stir in the vinegar, and season to taste with salt and pepper.  Divide the stew among 4 bowls. Top each with 2 Tbs. of the pesto and serve immediately.

Tip

You will have about ¼ cup of pesto left over. Use it as you would basil pesto:

  • Serve with roasted or grilled potatoes.
  • Add a smear to a grilled cheese sandwich.
  • Use in a vinaigrette.
  • Toss with pasta.
  • Make crostini with pesto and grilled figs.
  • Spread over pizza.

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