Kale, Potato, and Mushroom Stew
Ingredients
1 bunch of fresh kalechopped finely
1 white onion chopped finely
2 stalks fresh celery, chopped finely
4 russet potatoes, peeled and roughly sliced
1 T minced garlic
3-4 baby carrots, finely diced. (just adds a splash of color)
2 vegetable bullion cubes
3 cups water
1 tsp Italian seasoning
2 cups Macaroni, any kind you like, shown are gluten free rice/corn macaroni.
S&P to taste
I made in pressure cooker, if cooking on stovetop, bring water to boil, add all ingredients and simmer for 30 min, add noodles last 10 min and serve. In pressure cooker put all items in, bring to pressure then cook for 15 min, natural release for 5 min, then manual release. Either way, this one is a winner! Serve with your favorite crusty bread. This makes 6 servings, approx 350 calories ea.
Ingredients
1 bunch of fresh kalechopped finely
1 white onion chopped finely
2 stalks fresh celery, chopped finely
4 russet potatoes, peeled and roughly sliced
1 T minced garlic
3-4 baby carrots, finely diced. (just adds a splash of color)
2 vegetable bullion cubes
3 cups water
1 tsp Italian seasoning
2 cups Macaroni, any kind you like, shown are gluten free rice/corn macaroni.
S&P to taste
I made in pressure cooker, if cooking on stovetop, bring water to boil, add all ingredients and simmer for 30 min, add noodles last 10 min and serve. In pressure cooker put all items in, bring to pressure then cook for 15 min, natural release for 5 min, then manual release. Either way, this one is a winner! Serve with your favorite crusty bread. This makes 6 servings, approx 350 calories ea.