White Bean & Kale Bone Broth Stew

The rain and cooler weather Saturday evening certainly set my fall cooking inspiration into motion - bone broth simmering, sourdough bread starter fermenting, and beans sprouting.  Sunday evening's aroma was this dish simmering on the stove for quite some time.  

WHITE BEAN & KALE BONE BROTH STEW

2 cups white beans | soaked for 8 hours

2 bunches of kale

5 cups of bone broth

1 sweet onion

2 cloves of garlic

herbs of choice | I chose sage, thyme, and marjoram

1/2 tsp Apple cider vinegar 

1 tsp salt 

Pepper to taste 

PROCESS | sauté your onions, garlic, and herbs in your pot of choice.  Rinse and add your sprouted beans.  Cover with your bone broth and bring to a boil.  Cover and simmer for 35-40 minutes.  Add in your salt, pepper and chopped Kale.  Cook for another three minutes.  Let cook a  bit and stir in your ACV. 

This makes for a wonderful base for bowls throughout the next few days as well. 


Herbal + Nutritional Protocols by LACY PHILLIPS 

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