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About the Dish

  • Yellow Onion

    Yellow Onion

  • Celery Root

    Celery Root

  • Kale


  • Garlic


  • Sweet Peppers

    Sweet Peppers

  • Sun-Dried Tomatoes

    Sun-Dried Tomatoes

  • Vegetable Bouillon Cube

    Vegetable Bouillon Cube

  • White Beans

    White Beans

  • Parsley



Prepare your mise en place: Peel and dice onion. Halve celery lengthwise, and thinly slice crosswise. Separate kale stems from leaves; thinly slice stems and leaves separately. Peel and mince 4 cloves garlic. Remove stem and seeds from pepper; dice flesh into 1/2-inch pieces. Rinse and drain beans. Slice dried tomatoes. Pick and chop parsley leaves.
Place a saucepot over medium heat, and add 1 tablespoon olive oil. Add onion, celery and kale stems. Cook, stirring intermittently, until onion becomes translucent, 5-6 minutes. Add garlic and peppers. Cook 2-3 minutes more, stirring occasionally. Add dried spice blend and 1/2 teaspoon kosher salt. Cook, stirring, 1 minute more.
Add kale leaves, dried tomatoes, 4 cups water and bouillon cube. Increase heat to high, and bring soup to a simmer. Reduce heat to a low simmer, and cook 10 minutes, stirring intermittently. Add beans, and cook until stew has thickened slightly, 12-15 minutes more.
Taste and adjust seasoning as desired with kosher salt. Divide stew between 2 bowls, and top with parsley. Enjoy!