Tuscan White Bean Stew

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Saute the onions over medium-low heat in a medium sized , heavy pot that has a lid.

Slice the carrots into 1 / 8″.

Coins and add to pot.

Cut potato into 1 / 4″.

Dice and add to pot , stirring occasionally.

Add water and loosen any stuff that has stuck to the bottom of the pot with a wooden spoon.

Add salt , oregano , tomato paste and stir.

Cover and turn head down to a low boil.

Slice and kale , drain and rinse the beans.

Add beans to pot and stir.

The stew should be quite thick.

Add kale and lemon juice.

Taste and season if necessary.

Simmer for a few minutes until kale is tender.

Carrots should be tender , and the potato should be soft but still hold its shape.

Serve and garnish with fresh herbs , shown here with thyme.

onion, carrots, russet potato, water, great northern beans, oregano, thyme, salt, tomato paste, kale leaves, lemon juice, fresh herb