Kale, Bean, Potato Stew

This is a very simple and fast, but tasty recipe. We really liked it tonight and shared it with some friends at a makeshift library picnic. I used red potatoes instead of Yukon and added a little bit of vegetable broth to give it some depth but it is a great recipe if you follow it just on its own.

• 2 tablespoon extra-virgin olive oil, plus more for drizzling
• 1 onion, diced
• 1 stalk celery, sliced
• 1 carrot, peeled and diced
• 8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
• Coarse salt and freshly ground pepper
• 1 bunch kale, stems removed, leaves torn into small pieces (4 cups)
• 1 (15-ounce) can navy beans, drained and rinsed
• 2 teaspoons red-wine vinegar

1. Heat oil in a medium saucepan over medium heat. Saute onion, celery, and carrot until tender, 6 to 8 minutes.
2. Add potatoes and 4 cups water. Season with salt and pepper. Bring to a boil; reduce to a simmer. Cook until potatoes are tender, about 10 minutes. Mash half the contents of the pot until slightly thickened.
3. Add kale and beans and continue cooking until kale is tender, 6 to 8 minutes more.
4. Stir in vinegar and adjust seasoning if necessary. Drizzle with oil before serving.