Ingredients
Scale
- 3 Tbsp. of olive oil
- 3 medium carrots cut in 1/2 inch slices
- 3 celery stalks diced
- 1 onion diced
- 3 cloves of garlic, minced
- 3 roma tomatoes, diced
- 2 yellow squash, diced
- 3 cups of Randall Great Northern Beans
- 6 cups vegetable or chicken stock
- 3 sprigs of fresh thyme
- 3 sprigs of fresh rosemary
- 1 bunch of kale with the ribs removed and thinly sliced or 8 ounces of baby kale
- 1 lb. of cod cut into 1/2 inch pieces
- salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat until it shimmers.
- Saute carrots, celery and onion until wilted and just starting to brown, about 7 – 8 minutes.
- Add garlic and stir until fragrant (about 30 seconds).
- Add diced tomatoes and yellow squash, stirring to combine.
- Stir in beans tossing to coat.
- Add stock and herb sprigs and bring to a boil.
- Lower heat and allow to simmer for about 45 minutes.
- Season as necessary.
- Stir in kale, allowing it to wilt, about 2 minutes
- Poach the cod in simmering liquid for an additional 4 – 5 minutes until the fish is opaque and will flake when pressed.
- Serve immediately.