Description
This Tuscan White Bean and Kale Stew is a hearty and healthy one-pot meal, perfect for a chilly evening. It’s packed with flavor from garlic, herbs, and a touch of red pepper flakes, making it both comforting and satisfying.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (15-ounce) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 bunch kale, stemmed and chopped
- Salt and pepper to taste
- Freshly grated Parmesan cheese, for serving (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic, rosemary, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
- Stir in cannellini beans, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add kale and cook until wilted, about 5-7 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with Parmesan cheese, if desired.
Notes
- For a creamier stew, you can mash some of the beans with a fork before adding the kale.
- Feel free to add other vegetables, such as zucchini or bell peppers.
- If you don’t have fresh rosemary, use 1 teaspoon of dried rosemary.
- This stew tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup & Stew
- Method: Stovetop
- Cuisine: Tuscan
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Fiber: 8g
- Protein: 10g
