White Bean and Kale Stew

Soup Season!!! Today brings us this classic from the archives, white bean and kale stew. The bite of the simmered kale, the softened white beans loaded with protein, Italian tomatoes, and a splash of citrus make this a simple, nourishing soup perfect for a rainy day.
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This winter has been a chilly one for most. Since we are up in the mountains, it’s been even colder. On dreary days when staying inside is the best option, soup is the obvious answer. It’s also the answer when you’re feeling slightly lazy but still want a fresh, tasty meal that will warm you up. The neat thing about this particular recipe is that you can eat it as a hearty stew, or slice some fresh bread and make bruschetta with it. Because honestly, what isn’t made better by fresh bread?

This hearty dish takes center stage with tender white beans, nutrient-packed kale, and the rich flavors of Italian tomatoes and wine. As the stew simmers, the ingredients meld together,

The cannellini beans in this white bean and kale stew provide a creamier and fluffier texture than other beans would, and the white wine brings a more complex flavor than you’d normally find in soups.

White Bean and Kale Stew

Recipe by The Friendly Feast. A hearty, yet fresh stew that can be eaten as a soup or added to bread to make bruschetta.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Dish

Cuisine Italian

Servings 4

Ingredients

  

• 3 T olive oil
• 1 medium onion diced
• 3 cloves fresh garlic minced
• 1/4 cup dry white wine
• 14.5 oz. canned Italian tomatoes diced
• 3 cups cannellini beans (canned is fine)
• 2 cups vegetable broth
• 1/2 medium lemon
• 1-2 cups fresh kale chopped
• 2 T fresh parsley
• 1 tsp salt
• 1/2 tsp pepper
• 1 loaf fresh bread (optional, for making bruschetta)

Instructions

 

• Heat olive oil in a large, deep skillet or saucepan over medium heat. Add diced onion and sauté for 5 minutes. Add garlic and cook for 1 minute longer.
• Add the wine to the pan and stir, making sure to scrape up all onion and garlic bits. Cook for 2 minutes more.
• Next, add the canned tomatoes and the cannellini beans and simmer for 3 minutes.
• Add broth, juice from the lemon, and kale and cook for 5 minutes more.
• Now, take a potato masher or sturdy spoon and begin to mash the beans slightly. You want some of the beans to retain their shape, though.
• Cook for 2 more minutes, then add parsley, salt and pepper to taste. Reserve some parsley for a garnish.

Notes

The amount of kale needed is totally up to you. If you are making bruschetta, I’d use less kale, but in a stew go for the full 2 cups.

Keyword beans, fall, kale, soup, white bean