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 on a cool evening after craving something warm yet nourishing. Its rich Italian flavors and comforting aroma instantly made it a family favorite in our home.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 large, diced
- Carrots: 2 medium, diced
- Celery stalks: 2, 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 black pepper: To taste
- Parmesan cheese: Freshly grated, for garnish (omit for vegan)
- Fresh parsley: Chopped, for garnish
Instructions
- Cooking the vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 7 minutes.
- Adding garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Wilt the kale:
- Add chopped kale and cook, stirring, until slightly wilted, about 2 minutes.
- Combine beans and 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 minutes, stirring occasionally, until vegetables are tender and flavors meld.
- Season and serve:
- Season with salt and pepper to taste. Ladle stew into bowls and garnish with Parmesan and parsley, if desired. Serve hot.
Save Sharing this stew with my family always sparks fond memories of chilly nights and laughter around the dinner table. The simple act of ladling bowls for everyone brings warmth and connection.
Required Tools
Large soup pot or Dutch oven, cutting board and knife, wooden spoon or spatula, ladle
Allergen Information
Contains none inherently but check broth and cheese for allergens. Always verify labels for hidden wheat, dairy, or other allergens.
Nutritional Information
Per serving: Calories 310, Total Fat 7 g, Carbohydrates 48 g, Protein 14 g
Save This stew is best enjoyed fresh but keeps well for leftovers. Customize the veggies for what's in season and enjoy the comforting flavors any night of the week.
Recipe FAQ Section
- → Can I use other types of beans?
Yes, white beans like navy or great northern beans work well as substitutes and offer similar texture and flavor.
- → How can I make this dish vegan?
Simply omit the Parmesan cheese garnish and ensure vegetable broth is vegan-friendly.
- → What’s the best way to serve this dish?
Serve hot, optionally paired with crusty bread to soak up the flavorful broth.
- → Can I prepare this in advance?
Yes, flavors develop well when chilled and reheated; store in an airtight container in the refrigerator for up to 3 days.
- → Is it possible to add extra vegetables?
Absolutely. Diced potatoes or zucchini can be added for additional texture and nutrition.