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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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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.