White Bean Stew & Greens

Servings Per Recipe 4 servings

• Amount Per Serving
• Calories 348
• Total Fat (g) 12
• Saturated Fat (g) 4
• Cholesterol (mg) 17
• Sodium (mg) 847
• Carbohydrate (g) 45
• Fiber (g) 11
• Protein (g) 16

Percent Daily Values are based on a 2,000 calorie diet

• 4  slices bacon, cut crosswise into 1/2-inch pieces
• 1  small onion, chopped
• 2  cans (15.5 ounces each) cannellini beans, drained and rinsed
• 1  teaspoon chopped fresh rosemary
• 1  cup low-sodium chicken broth
• 1  bunch kale, rinsed, trimmed and cut into 1-inch pieces (about 7 cups)
• 1/8  teaspoon each salt and black pepper

1. Cook bacon in a Dutch oven over medium heat for 6 minutes or until crisp; remove with a slotted spoon and set aside.

2. Add onion to pot and cook for 5 minutes or until softened. Stir in beans and rosemary and cook 1 minute. Add broth to pot; bring to simmer.

3. Stir kale into beans in pot and cover; cook 5 minutes. Remove cover and stir kale until wilted. Stir in reserved bacon, salt and pepper. Serve immediately.