Kale, Leek & Butterbean Stew

Serves: 4
Cooks in: 25 minutes
Difficulty: 3/10
Can be gluten free

You can get very creative with this stew, add extra ingredients like artichokes, squash, tomatoes and much more!


2 tbs Extra Virgin Olive Oil

1 Leek, chopped fine

2 cloves Garlic, minced

2 sticks Celery, slice fine

2 tbs Fresh Thyme Leaves

1 tsp Sea Salt

1 tsp Cracked Black Pepper

1 tsp Dried Chilli Flakes

1 cup/250ml White Wine

3 cups/750ml Vegetable Stock

1 tbs White Miso Paste

1 can Butter Beans

1 & 1/2 cups Orzo Pasta

120g/4.23oz Curly Kale, removed from stem & washed

4 tbs Pine Nuts, toasted or nuts of your choice.

Juice of Half a Lemon

Preheat a large saucepan over a medium heat and add the oil, when the pan is hot add the leak, celery and garlic then season with salt & pepper.

Add the fresh thyme & sauté the mixture for 3-4 minutes before deglazing the pan with the white wine. Let the wine bubble away for 2-3 minutes to cook off the alcohol then add the chilli flakes, miso paste and vegetable stock.

Stir in the pasta and pop a lid on the pan then it it cook away for 8 minutes. Stirring every now and then.

Meanwhile prepare the kale by washing it and cutting it into small pieces,

Add the miso paste to a small bowl with 1 cup/250ml of boiling water and mix it to a paste then add it to a stew with the butterbeans. Continue to let the stew bubble away for a few more minutes to let the pasta finish off cooking.

2-3 minutes before serving/before the pasta is cooked, stir in the kale.

Serve the stew topped with toasted pine nuts & drizzle over a little lemon juice.