Winter Kale Vegetable Stew with Rutabaga Noodles
- 1 large rutabaga peeled, Blade C, noodles trimmed
- 3 cups roughly chopped Tuscan kale
- 1 tablespoon extra virgin olive oil
- ½ cup diced sweet Vidalia onion
- 3 garlic cloves minced
- ½ teaspoon red pepper flakes
- 1 cup carrot diced
- 1 cup celery diced
- 1 15 oz can diced tomatoes
- 2 cups low sodium vegetable broth
- 1 15 oz can cannellini beans drained, rinsed
- 1 teaspoon thyme flakes
- 1 teaspoon oregano flakes
- 1 bay leaf
- salt and pepper to taste
- ¼ cup red wine
Preheat the oven to 425 degrees. Line a baking tray with parchment paper and add in the rutabaga noodles. Spray with cooking spray and season with salt and pepper. Set aside.
Place a large pot over medium heat, coat with cooking spray and add in the kale. Tossing frequently, cook until wilted, about 5 minutes. Set aside on a plate and place pot immediately back over medium heat.
Add the olive oil to the pot. Once oil heats, add in the onions, garlic, red pepper flakes, carrots and celery. Cook for 5-7 minutes or until vegetables soften, stirring frequently. If the vegetables stick to the bottom, add a few drops of water.
Add in the tomatoes, vegetable broth, cannellini beans, thyme, oregano, bay leaf, red wine, cooked kale, season with salt and pepper and stir. Cover, bring to a boil and then reduce heat to low and let simmer, uncovered for 20-30 minutes or until vegetables are tender and stew thickens, stirring occasionally.
Once the stew is simmering, place the rutabaga noodles into the oven for 15-20 minutes or until cooked to al dente. When done, portion into bowls and set aside.
Once stew is cooked, remove the bay leaf and spoon portions over the cooked rutabaga noodles. Garnish with parmesan cheese, if preferred.