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Winter Kale Vegetable Stew with Rutabaga Noodles

Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Servings 5

Ingredients

  • 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

Instructions

  • 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.