Ingredients
Instructions
- Prep: Dice sweet potato, celery, carrot, and onion. Destem and tear the kale; mince the garlic.
- Sauté vegetables: Heat a Dutch oven over medium with olive oil. Add sweet potato, celery, carrot, and onion with a pinch of salt. Cook until softened and glossy (5–8 minutes).
- Bloom Spices: Add garlic and smoked paprika; cook for 1–2 minutes until fragrant.
- Simmer and Blend: Add vegetable stock and bring to a gentle simmer for 2–3 minutes. Spoon out a portion of the vegetables and liquid, blend until smooth in a separate container, then return to the pot.
- Finish Stew: Add white kidney beans and kale. Simmer for 5–7 minutes until the kale is tender and the stew is thick and creamy.
- Melt Cheese: Lower the heat and stir in the grated cheese and the optional nutritional yeast until fully melted and glossy. Season with salt and plenty of black pepper.
- Serve: Ladle into bowls and finish with a squeeze of lemon juice and a drizzle of olive oil.
Plating & Garnishing
- Base: Ladle the thick, cheesy stew into warmed bowls.
- Finish: A squeeze of fresh lemon juice, a drizzle of olive oil, and crusty bread alongside.
Safety & Quality: This stew maintains its creamy texture for up to 4 days in the fridge. If freezing, do so before adding the cheese; add the Asiago during the final reheating phase to ensure the best texture and gloss.