Adding Sherry wine vinegar and herbs at the end of cooking this vegetable stew makes the pure flavors shine even brighter.
Ingredients
Mkes 6 servings
Step 1
Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
Step 2
Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.
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Reviews (45)
Back to TopExcellent flavors. This was a hit with my dinner guests. Depth of flavr will obviously vary depending on what broth you use. I used better than bouillon, mostly veg but also a liitle chcken. I didn’t have enough shallots so also used leeks and vidalia onion. Used dino kale and red chard. Next time I’ll add some diced ham as well.
Sachi
Yonkers, NY
12/17/2017
Meh. Disapppointing. Would not make again.
Anonymous
Illinois
11/14/2015
的flavors in this stew are amazing! I used fresh tarragon and chives and felt that really made this special. Also, I didn't have sherry vinegar so I just used red white vinegar instead. It really doesn't need any meat with the fresh herbs to give it a bright flavor. This going in the rotation for sure!
lleahy
的Hague, Netherlands
3/20/2015
Healthy but not particularly interesting or flavorful.
Barbican
Dallas
6/30/2014
Amazing depth of flavor--no need for meat. Used an onion and a shallot (as I didn't have that many shallots) and vermouth instead of white wine. Wow!
mizlee1
San Francisco, CA
8/17/2013
Oops, forgot - I also used chicken broth instead of vegetable. Delicious!
trives
3/3/2013
This was delicious! Really fresh and aromaticl. Tasted very "French". I didn't have shallots, so I used a leek and half of a small onion. I also used an extra garlic clove. Threw in about a teaspoon of dried tarragon while sautéing the veg, and then added the fresh parsley and chives at the end. The sherry vinegar gives it the perfect amount of acidity. A very nice change of pace from the usual soups that I make. Will definitely add this to my soup repertoire!
Anonymous
3/3/2013
This is a wonderful soup recipe. The fresh herbs sprinkled on each serving is a brilliant touch - better than cheese even. However the instruction to parboil the kale was a dud. Without thinking I did this. I wound up fishing the kale out of the water with tongs and then pouring into the soup. Just put the picked-over kale in the soup!
mprice13
8/17/2012
I have made and taught a variation on this for several years, but I just add the kale to the sauteed vegetables and stock and liquid instead of cooking separately. I agree, the addition of bacon or panchetta or sausage can make a great variation for this dish.
OldFoodGuy
Mercersburg, Pa
4/15/2012
Delicious, light and healthy. Added a little Tabasco and white pepper to give some pazazz. Definitely agree that the sherry vinegar really adds to the dish.
lizinvirginia
1/28/2012
Delicious, light and healthy. To add some pazazz, added a little Tabasco sauce and white pepper. Definitely agree that the sherry vinegar adds a lot to the dish.
lizinvirginia
1/28/2012
Yummo. Uzsd half shallots half onions, didn't have fresh herbs (but will next time), and it was still really great. Tasted like something we had in Tuscany - very light. Didn't have sherry vinegar so used red wine vinegar instead.
shemendi
12/19/2011
This is a delicious recipe exactly as written. Hearty and flavorful, with an unexpectedly deep flavor which I attribute to the sherry vinegar. Fresh tarragon also gives it a very fresh and vibrant flavor. It is absolutely not necessary to add meat, but if you did, I would saute bacon with the celery and shallots mixture.
lisacnyc
Scarsdale, NY
10/19/2011
I was out of vegetable stock, so made it with organic low sodium chicken broth. No fresh herb,either, so used dry ones instead. These substitutions worked really well. The soup had nice rich flavor. Only problem I had was a whiff of cheap white wine that I would get every now on then as I ate the soup. I may have reduced it a bit too much, or i should use a slightly better wine.
Anonymous
logan utah
10/3/2011
I've made this twice, and as such, I would give this about 2.5 forks as written. It definitely needs a little flavor. That said, the second time I made it, I gave up on vegetarianism and browned some leftover pancetta from another recipe - just three slices - and used low sodium chicken broth. I quadrupled (at least) the fresh herbs at the last, used dried thyme, and added some dried herbes de provence with the kale. I also drizzled a bit of truffle oil, as suggested, and topped with grated Parmesan. It was delicious tonight! With the substitutions, I would certainly make this again.
funkygourmet
Richmond, VA
1/25/2011
