Roasted Winter Vegetable Stew With Cannelini & Kale

Ingredients:
4-5 Carrots

3 Peppers (red, yellow & orange)
2 Onions
1 Head of cauliflower
4-5 Celery stalks
Canola oil
Kosher salt
Freshly ground black pepper

1-2 Tsp whole fennel seed
Dash of ground cumin
2 Bay leaves
8 Cups of good vegetable stock or broth (I use Rapunzel w/sea salt & herbs)
5 Cloves of garlic, minced
A 1-inch piece of fresh ginger, grated
Juice from one lemon About 6 cups of cooked cannellini beans (rinsed and drained if using cans)
1 Bunch of curly kale, stems removed & chopped

Method:
Preheat oven to 375 degrees.

Coarsly chop the carrots, peppers, onions, cauliflower, and celery. Place on a large baking sheet, roasting pan or casserole dish. Toss with enough oil to coat the vegetables, then season generously with kosher salt & pepper. Bake until the vegetables are beginning to caramelize on the tips and are soft. (About 45 minutes to 1 hour.)

Next, (you can do this step in a crock pot if desired) place the cooked vegetables in a large stock pot with the broth,. Puree with an immersion blender to the desired consistency, adding water if necessary. Add the fennel seed, cumin, bay leaves, garlic, ginger, lemon juice. Bring to a low boil, then simmer on low heat, stirring occasionally. Taste and adjust seasonings as desired. Add the beans and kale, and simmer until the kale is wilted and tender. Remove the bay leaves before serving.