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Pasta Kale Stew with Legumes

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To make this dish I first cooked blackeyed beans, kidney beans and chickpeas. I added water, vegetable stock, a base of softened onions and garlic simmered with tomatoes, nutritional yeast, and a stalk of fresh rosemary. Carrots, brown mushrooms, pasta and kale rounded out the dish. As it cooled, the starch from the pasta and a few smashed chickpeas thickened the soup into stew.



One response »

  1. Pingback: Batch Cooking: Quinoa and Beans, Four Meals | TMI Food

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