I used the vegetarian cassouletvegetarian cassoulet as inspiration for my lunch today. I got most of the ingredients that I needed yesterday, but the store was out of leeks. I picked up a bunch of kale instead - not that it could replace leeks, but I figured it would go well in a bean stew. Plus, I could use a few more greens in my diet.

1 tbsp olive oil
1 medium onion, chopped
2 small carrots, chopped
1 rib celery, chopped
1 clove garlic, minced
a few dashes dried thyme leaves
1 sprig parsley, minced
1 bay leaf
pinch ground cloves
salt & pepper
1 can cannellini beans, drained and rinsed
3 leaves kale, chopped
2 cups water

Sauté onion, carrots, celery, and garlic in olive oil until onions are soft and golden, about 10 mintues. Stir in seasonings, beans, kale, and water. Bring to a boil, reduce heat, cover, and simmer about 30 minutes.

Verdict: I kept adding more salt because it was a little bland, but eventually it tasted pretty good. I could have added more herbs. Maybe a little less kale too. I chopped the vegetables smaller than directed for the cassoulet. It might have been better with the bigger chunks. Leeks and maybe a little dry white wine and/or vegetable stock would have made a huge difference.