Carrot, Wakame, and Kale Stew
- 1/4 cup wakame
- 1 Tbs. olive oil
- 1 small yellow onion, diced ( 1/2 cup)
- 2 small carrots, diced ( 1/2 cup)
- 1 celery rib, diced ( 1/4 cup)
- 1 15-oz. can cannellini beans, rinsed and drained
- 1 1/2 cups frozen baby lima beans, thawed
- 6 cups low-sodium vegetable broth
- 1 bunch kale (12 oz.), trimmed and chopped (6 cups)
- 1/4 tsp. dried oregano
- 18 1/4 tsp. ground nutmeg
- 18 tsp. cayenne pepper
- Place wakame in small bowl, cover with cold water, and soak 15 minutes,or until soft.
- Drain, squeeze out liquid, and set aside.
- Heat oil in saucepan over medium heat.
- Add onion, carrots, and celery, and saute 3 to 5 minutes, or until tender.
- Add cannellini beans, lima beans, and broth.
- Bring to a boil, reduce heat to medium-low, and simmer, covered, 10 minutes.
- Transfer half of soup to food processor, and puree until smooth.
- Stir mixture into remaining soup in pot, and add kale.
- Cook 5 minutes more, or until kale is tender.
- Stir in oregano, nutmeg, cayenne, and drained wakame.
wakame, olive oil, yellow onion, carrots, celery, cannellini beans, beans, lowsodium, kale, oregano, ground nutmeg, cayenne pepper
Taken from www.vegetariantimes.com/recipe/carrot-wakame-and-kale-stew/ (may not work)