It’s full of nutritious ingredients thanks to baby kale and fennel and our favorite protein-packed quinoa. A chipotle in adobo sauce and a stick of cinnamon add a little heat and sweetness to the delicate broth. The stew gets topped with feathery fronds and a last drizzle of olive oil for a fragrant finish. Cook, relax and enjoy!
What you'll need: 1 cup quinoa 1 medium shallot 2 cloves garlic 1 small fennel bulb 2 celery stalks 1 chipotle chile in adobo 1 can great northern beans 1 cinnamon stick 1 box chopped tomatoes 4 cups baby kale coarse salt olive oil freshly ground black pepper
Equipment: small saucepan strainer medium pot
Recipe steps: 1. Cook quinoa Rinse quinoa in a fine mesh sieve. Bring quinoa, a pinch salt and 2 cups water to a boil in a small saucepan over high heat. Cover, reduce to low, and simmer until tender and water is absorbed, 15–20 minutes.
Prep ingredients Peel and finely chop shallot and garlic. Trim tops and fronds from fennel bulb. Core and chop bulb and set tops and fronds aside. Thinly slice celery. Remove seeds from chipotle and finely chop. Drain and rinse white beans.
Add aromatics Heat 2 tablespoons oil in a medium pot over medium-high. Add shallot, garlic, fennel and celery and cook, stirring often, until softened, about 5 minutes; season with 1 teaspoon salt. Add chipotle and any sauce (use less for less heat) and cinnamon stick and stir to combine.
Add beans and tomatoes Add the beans and tomatoes and stir to combine. Bring to a simmer and cook, partially covered, until slightly reduced 10–15 minutes.
Chop fennel tops Meanwhile, thinly slice reserved fennel tops and chop fronds.
Finish stew Add baby kale to stew and cook, stirring, until just wilted, about 3 minutes. Season to taste with salt and pepper. Serve stew over quinoa, topped with fennel and a drizzle of oil. Enjoy!