Kale and White Bean Stew

Kale and White Bean Stew

Simmered kale and creamy white beans in a savory tomato broth for a hearty weeknight bowl.

Total 50 min Makes 4 servings Calories 320/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

This rustic stew layers tender kale with soft white beans in a garlicky tomato-vegetable broth, finished with a splash of olive oil and a hit of parmesan. It comes together in one pot and makes a satisfying meatless dinner, though a swirl of crumbled sausage is a welcome addition if you want it heartier.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 14.5-ounce can diced tomatoes
  • 2 15-ounce cans white beans (cannellini or great northern), drained and rinsed
  • 4 cups vegetable broth
  • 1 parmesan rind (optional)
  • 1 bunch kale, stemmed and chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated parmesan cheese, for serving

Method

  1. Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, 6 to 8 minutes.

  2. Stir in the garlic, red pepper flakes, thyme, and oregano, and cook until fragrant, about 1 minute.

  3. Add the diced tomatoes, white beans, vegetable broth, and parmesan rind if using. Stir to combine and bring to a boil.

  4. Reduce heat to low and simmer, uncovered, stirring occasionally, until slightly thickened and vegetables are tender, 20 minutes.

  5. Remove the parmesan rind if used. Stir in the kale in batches and simmer until wilted and tender, 5 to 7 minutes.

  6. Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.

  7. Ladle into bowls and top with grated parmesan cheese before serving.

Rate this recipe

★ 4.8 (1)

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    Kale and White Bean Stew

    This rustic stew layers tender kale with soft white beans in a garlicky tomato-vegetable broth, finished with a splash of olive oil and a hit of parmesan. It comes together in one pot and makes a satisfying meatless dinner, though a swirl of crumbled sausage is a welcome addition if you want it heartier.

    50 min 4 servings 320 cal

    Ingredients

    • 2 tablespoons olive oil
    • 1 yellow onion, diced
    • 2 carrots, diced
    • 2 celery stalks, diced
    • 4 cloves garlic, minced
    • 1/2 teaspoon red pepper flakes
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 14.5-ounce can diced tomatoes
    • 2 15-ounce cans white beans (cannellini or great northern), drained and rinsed
    • 4 cups vegetable broth
    • 1 parmesan rind (optional)
    • 1 bunch kale, stemmed and chopped
    • 1 tablespoon lemon juice
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 cup grated parmesan cheese, for serving

    Method

    1. 1

      Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, 6 to 8 minutes.

    2. 2

      Stir in the garlic, red pepper flakes, thyme, and oregano, and cook until fragrant, about 1 minute.

    3. 3

      Add the diced tomatoes, white beans, vegetable broth, and parmesan rind if using. Stir to combine and bring to a boil.

    4. 4

      Reduce heat to low and simmer, uncovered, stirring occasionally, until slightly thickened and vegetables are tender, 20 minutes.

    5. 5

      Remove the parmesan rind if used. Stir in the kale in batches and simmer until wilted and tender, 5 to 7 minutes.

    6. 6

      Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.

    7. 7

      Ladle into bowls and top with grated parmesan cheese before serving.