Hearty White Bean & Kale Stew

Name: Hearty White Bean & Kale Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 1 cup dried cannellini beans (soaked overnight, drained); 2 tbsp olive oil; 1 pcs onion (medium, diced); 2 pcs carrot (medium, diced); 2 pcs celery (stalks, diced); 4 pcs garlic (cloves, minced); 2 pcs tomato (medium, diced); 3 cup water; 200 g kale (stems removed, leaves roughly chopped); 1 tsp dried rosemary; 1 tsp dried thyme; 1 pinch red chili flakes; 0.5 tsp salt; 1 pinch black pepper; 1 tbsp lemon juice (freshly squeezed)

RATING

0.0/5

TASTE SCORE

8/10

A rustic, warming stew that combines creamy white beans with tender kale in a garlicky, herb-infused broth. This one-pot meal comes together in about 30 minutes and feels like it's been simmering all day. Serve with crusty bread for a cozy, nourishing dinner.

PREP

10m

COOK

25m

SERVES

1 CUP

287 cal

SERVINGS

METHOD · 5 STEPS

prep
Soak the beans overnight.
Rinse dried cannellini beans and soak in plenty of cold water for at least 8 hours or overnight. Drain and set aside.
TIPSoaking reduces cooking time and helps the beans cook more evenly.
saute · ~8 min
Build the aromatic base.
1.Heat olive oil in a large pot over medium heat.
2.Add diced onion, carrot, and celery. Cook until softened (5-7 min).
3.Add minced garlic, dried rosemary, dried thyme, and red chili flakes. Stir until fragrant (1 min).
simmer · ~55 min
Simmer the stew with beans and tomatoes.
1.Add drained beans, diced tomatoes, and water. Stir to combine.
2.Bring to a boil, then reduce heat to low. Cover and simmer until beans are tender (45-55 min).
TIPKeep the lid slightly ajar if the liquid reduces too quickly.
mix · ~7 min
Add kale and finish the stew.
1.Stir in chopped kale and salt. Cook until kale is wilted and tender (5-7 min).
2.Remove from heat. Stir in lemon juice and black pepper.
3.Taste and adjust seasoning.
TIPDon't overcook the kale — it should keep its vibrant green color.
serve
Ladle into bowls and serve warm.
Divide stew among four bowls. Drizzle with a little extra olive oil and serve with crusty bread.
TIPThis stew tastes even better the next day as the flavors deepen.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For creamier beans, reserve a cup of the cooking liquid and blend it with a portion of the beans before adding back to the pot.
2
To reduce bitterness, massage the chopped kale with a pinch of salt and let it sit for 5 minutes before adding to the stew.
3
If the stew becomes too thick, thin it with extra hot water or vegetable broth until it reaches your preferred consistency.
4
Soak the beans overnight in salted water (1 tsp salt per 4 cups water) to help them cook more evenly and stay intact.
5
Let the stew rest off the heat for 10 minutes before serving — this allows the flavors to meld and the kale to fully soften.
6
Store leftovers in an airtight container in the fridge for up to 4 days; the stew thickens upon chilling, so add a splash of water when reheating.

RECIPE VARIATIONS