Hearty Winter Stew

MEAL TYPE: Entree, Soup

DIETARY RESTRICTION: Dairy-Free, Gluten-Free

MAKES 6 SERVINGS

Hearty Winter Stew

This hearty, seasonal stew calls for ground turkey, but it’s just as wholesome and delicious as a vegetarian recipe. The turkey, beans and parsley are all rich in tryptophan, which our bodies convert into a feel-good neurotransmitter called serotonin. Added bonus: the recipe makes enough for you to have plenty of leftovers the next day. Recipe courtesy of Dr. Jennifer Curtiss, shared by her “Soup Night” friend and neighbor, Warren Fish.

INGREDIENTS

2 Tbs. olive oil

1 large yellow onion, chopped

2 large carrots, chopped

3 garlic cloves, minced

1 bunch fresh oregano

2 bay leaves

1 Tbs. dried basil

1 lb. ground turkey (omit if making this vegetarian)

8 cups chicken broth (use vegetable broth if making this vegetarian)

4 cups water

1 lb. red potatoes, peeled and quartered (or cut into 2- to 3-inch pieces if your potatoes are large)

2 14-oz. cans cannellini beans (or another white bean)

1/2 tsp. white pepper

Salt to taste (at least 1 Tbs.)

1 large bunch of kale, chopped

1 bunch fresh parsley, finely chopped

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INSTRUCTIONS

Heat olive oil over medium heat in a stockpot or Dutch oven for 1-2 minutes, until fragrant. Add chopped onion and carrots and sauté for 2 minutes.
Add garlic, four sprigs of fresh oregano (with the stems), bay leaves, dried basil, and ground turkey, breaking up the meat into small chunks while cooking for 5 minutes.
Raise the heat to high, add chicken broth, water, and potatoes, and bring to a boil. Reduce heat to medium-low, cover, and boil for 15 minutes.
Remove pot from the heat and mash the potatoes with a potato masher to thicken the broth.
Return the pot to the heat and add the white beans. Return to a boil, then reduce heat to medium-low and cook until beans are heated through. Add more water if the broth gets too thick. Don't overcook the beans or they will turn mushy.
Remove the bay leaves and oregano stems. Add salt and pepper to taste. Add the kale and cook for 10 more minutes until it darkens. Add the parsley just before serving.

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