Lemony White Beans with Kale & Artichokes

Prep Time 15

Cook Time 35

Total Time 45

Servings 2

2 tablespoons extra virgin olive oil
1 1/4 cups thinly sliced leek, white and light green portions only (about 1 medium leek), thoroughly rinsed
3 tablespoons dry white wine (like sauvignon blanc, or pinot grigio)
2 15-ounce cans cannellini beans, rinsed and drained
1 cup roughly chopped canned artichoke quarters packed in water, rinsed and drained
1 1/2 cups roughly chopped dino kale (stems removed)
1 tablespoon nutritional yeast
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
Crushed red pepper flakes, to taste
Freshly cracked black pepper, to taste
Pink sea salt, to taste (I didn't add any salt—the no-chicken base contains sodium)

For the broth, whisk the no-chicken base into the hot water. Keep warm.
For the beans, heat the olive oil in a medium-large, heavy-bottomed pot over medium. I used a Dutch oven. Add the sliced leeks, reduce the heat to medium-low, and cook for 10 minutes, stirring occasionally.
Once the leeks have softened, add the wine. Increase the heat to medium and cook for 2 minutes.
Stir in the beans and artichokes, reduce the heat back down to medium-low, and cook for 5 minutes, stirring occasionally.
Stir in 2 1/2 cups of broth, then cover and simmer for 15 minutes, stirring occasionally.
Remove the lid, then fold in the kale. Cook for 4 minutes.
If needed, add the remaining 1/2 cup of broth to obtain your preferred consistency—the bean mixture should be a thick stew consistency.
Remove from heat. Then stir in the nutritional yeast, lemon zest, lemon juice, crushed red pepper flakes, black pepper, and salt, if needed. Taste and adjust the seasonings if you like.
Serve in bowls over rice or with bread. Garnish with fresh parsleyl