Made the best white bean and kale stew for Sunday dinner. It was super easy and quick! I would serve this to guests. I am craving it today - so glad I have some left overs for lunch!
- Here is recipe:

2 tbsp of olive oil
10 pieces vegan pepperoni slices chopped very thin
1 large onion chopped
4 cloves garlic chopped
1 pound kale - chopped very thin with stems removed
2 cans large white beans (I actually made mine from scratch with some heirloom beans from whole foods)
1/2 tsp fresh ground pepper
1/2 tsp sea salt (or to taste)
2 14.5 oz cans of Muir Glen Organic No Salt Added Diced Tomatoes - use liquid too do not drain
1/2 cup water

Place one tablespoon of olive oil in dutch oven type pan over medium heat. Add pepperoni and stir often for about 2 minutes. Add the 2nd tablespoon of oil. Add in onions - stir for another few minutes. Add garlic. Add kale (make sure that this is finely chopped and ALL stems are removed). Saute for a few minutes. Add salt and pepper, tomatoes and water. Mix well and cover - reducing heat and simmer for 15 minutes. Add beans and simmer for another few minutes until warmed. Makes about 4 or 5 servings.