Winter Kale Vegetable Stew with Rutabaga Noodles
INGREDIENTS
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1 large rutabaga, peeled, Blade C, noodles trimmed
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3 cups roughly chopped Tuscan kale
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1 tablespoon extra virgin olive oil
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½ cup diced sweet Vidalia onion
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3 garlic cloves, minced
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½ teaspoon red pepper flakes
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1 cup carrot, diced
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1 cup celery, diced
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1 15oz can diced tomatoes
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2 cups low sodium vegetable broth
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1 15oz can cannellini beans, drained, rinsed
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1 teaspoon thyme flakes
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1 teaspoon oregano flakes
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1 bay leaf
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salt and pepper, to taste
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¼ cup red wine
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