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Ingredients

  • 1 leek, white part only, finely chopped
  • 1 red bell pepper, seeded and diced
  • 3 cloves garlic, peeled and minced
  • 2 teaspoons minced rosemary
  • 1 large turnip, peeled and diced
  • 1 medium sweet potato, peeled and diced
  • Zest and juice of 1 orange
  • 2 cups cooked white beans, or one 15-ounce can white beans, drained and rinsed
  • 1 cup chopped kale
  • Salt and freshly ground black pepper to taste

Instructions

  • Place the leek and red pepper in a large saucepan and sauté over medium heat for 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
  • Add the garlic and rosemary and cook for another minute.
  • Add the turnip, sweet potato, orange juice and zest, and the beans and cook for 10 minutes, or until the vegetables are tender.
  • Add the kale, season with salt and pepper, and cook until the kale is tender, about 5 minutes.