White Bean and Kale Stew

I may be a little obsessed with nutrient-dense foods and repeating over and over again how greens, beans and onions are an immune-boosting power cocktail, but putting aside repetition, this soup is flavorful and sticks to the ribs.

Variations:

• Add other vegetables (bell pepper, a turnip, maybe a cup of chopped broccoli or cauliflower) depending on what is in my refrigerator
• Garbanzo beans or kidney beans if that was on hand
• Add sausage (cook with the chopped onions)
• Add leftover cooked chicken when adding the kale
• Use other greens (spinach, swiss chard) instead of kale

Kale and White Bean Stew

Print Recipe

• CourseSoups

Servings

4 servings

Servings 4 servings

Kale and White Bean Stew Print Recipe CourseSoups Servings 4 servings Servings 4 servings

Ingredients

• 3 tablespoons olive oil
• 1 cup carrots chopped
• 1 cup celery chopped
• 1 cup onions chopped
• 3 garlic cloves finely chopped
• 1/2 cup dry white wine
• 2 15-ounce cans white beans drained
• 4 cups broth (vegetable or chicken)
• 3 fresh thyme sprigs or 1 teaspoon dried
• 1 bay leaf
• 1 tablespoon apple cider vinegar
• 1 pound kale leaves center ribs and stems removed, chopped
• 2 tablespoons assorted chopped fresh herbs (such as basil parsley, and chives)

Adjust servings: servings

Units:MetricUS Imperial

Instructions

1. Heat olive oil in medium pot over medium heat. Add chopped onions and cook 5 minutes. Add carrots and celery, cook another 5 – 10 minutes until softened, add garlic and cook 2 more minutes.
2. Add white wine and simmer 8 minutes.
3. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes.
4. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf.
5. Mix in vinegar and chopped fresh herbs. Season with salt and pepper.

Recipe Notes

Modified from Epicurious: Kale and White Bean Stew

Share this Recipe