Save A hearty, rustic stew featuring tender beans, vibrant kale, and aromatic Italian flavors—perfect for a cozy, nutritious meal.
I first made this stew for a weeknight dinner and it quickly became a family favorite. The combination of kale and creamy beans is both comforting and filling, with just the right touch of herbs.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 large, diced
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic cloves: 3, minced
- Kale: 1 large bunch, stems removed and leaves chopped (about 6 cups)
- Cannellini beans: 2 cans (15 oz each), drained and rinsed
- Diced tomatoes: 1 can (14.5 oz), with juices
- Vegetable broth: 4 cups (gluten-free if needed)
- Dried oregano: 1 teaspoon
- Dried thyme: 1 teaspoon
- Crushed red pepper flakes: 1/2 teaspoon (optional)
- Salt and freshly ground black pepper: To taste
- Freshly grated Parmesan cheese: For garnish (omit for vegan)
- Chopped fresh parsley: For garnish
Instructions
- Sauté vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 7 minutes.
- Add garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add kale:
- Add chopped kale and cook, stirring, until slightly wilted, about 2 minutes.
- Add beans & tomatoes:
- Add cannellini beans, diced tomatoes, vegetable broth, oregano, thyme, and red pepper flakes. Stir to combine.
- Simmer:
- Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
- Season:
- Season with salt and pepper to taste.
- Serve:
- Ladle stew into bowls and garnish with Parmesan and parsley, if desired. Serve hot.
Save One chilly evening, my kids helped chop the vegetables for this stew and everyone gathered at the table, eager for their second bowl. It's now the dish we make to celebrate family nights in.
Required Tools
Large soup pot or Dutch oven, a sturdy cutting board and knife, wooden spoon or spatula, and a ladle will make prep and serving easy.
Allergen Information
This recipe is naturally gluten-free and dairy-free if you omit the Parmesan. Always check your vegetable broth and cheese packaging for hidden ingredients if you have sensitivities.
Nutritional Information (per serving)
Calories: 310, Total Fat: 7 g, Carbohydrates: 48 g, Protein: 14 g.
Save This stew brings comfort and vibrant nutrition to your table. Don't forget crusty bread for soaking up every last spoonful.
Recipe FAQ
- → What type of beans are best for this stew?
Cannellini beans provide a creamy texture and mild flavor, complementing the kale and herbs beautifully.
- → Can I use fresh kale or is frozen acceptable?
Fresh kale is preferred for its texture and flavor, but frozen kale works well if added directly to the simmering stew.
- → How long should I simmer the stew?
Simmer uncovered for 25 to 30 minutes until vegetables are tender and flavors meld harmoniously.
- → What can I add for extra richness?
A splash of good olive oil stirred in before serving enhances the flavor and adds a silky finish.
- → Is this suitable for gluten-free diets?
Yes, using gluten-free vegetable broth ensures the dish remains gluten-free and safe for sensitive diets.