White Bean and Kale Stew

Looking for a comforting and nutritious dish to warm up your evenings? This White Bean and Kale Stew combines hearty vegetables, protein-packed beans, and nutrient-rich kale for a delicious, healthy meal. It’s perfect for those chilly nights when you want something filling yet wholesome. Plus, it’s easy to make and loaded with fiber and flavor.

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Course: Main, SoupsCuisine: American

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

220

kcal

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 onion, diced

• 2 cloves garlic, chopped

• 2 carrots, peeled and diced

• 2 stalks celery, diced

• Coarse salt and freshly ground black pepper, to taste

• 1 can (15 ounces) whole tomatoes, chopped (juice reserved)

• 1/2 pound small red potatoes, scrubbed and diced

• 1 can (15 ounces) white beans, drained and rinsed

• 1 bunch kale (1 pound), stems removed and leaves torn into small pieces

• 1/2 cup freshly grated Parmesan

Directions

• Heat olive oil in a large pot over medium heat. Add diced onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
• Add the chopped tomatoes along with their juice, diced red potatoes, and a generous pinch of salt and pepper. Simmer for 10 minutes, stirring occasionally.
• Stir in the white beans and torn kale leaves. Cover and cook for an additional 10-12 minutes, until the kale is wilted and the potatoes are tender.
• Serve the stew hot, garnished with freshly grated Parmesan. Adjust seasoning with more salt and pepper if needed.

This White Bean and Kale Stew is a delicious, nourishing option for a quick weeknight dinner or a weekend meal prep. The combination of tender vegetables, creamy beans, and rich Parmesan creates a stew that’s satisfying and heart-healthy. Make this recipe a staple in your kitchen for a meal packed with nutrients and flavor!