Winter Kale and White Bean Stew
Hearty kale and white bean stew with savory herbs, perfect for cold winter nights.
15 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bunch kale, stems removed and chopped
- 2 cans white beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 1 tbsp lemon juice
- Grated Parmesan cheese (optional, for serving)
Nutrition Facts
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Instructions
Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
Add minced garlic, chopped carrots, and celery. Cook for another 5 minutes, stirring occasionally, until vegetables soften.
Stir in chopped kale and cook until slightly wilted, about 2-3 minutes.
Add drained white beans, vegetable broth, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to a simmer.
Cover and let simmer for 20-25 minutes, stirring occasionally, until flavors meld and kale is tender.
Season with salt, black pepper, and lemon juice. Remove the bay leaf before serving.
Serve hot, optionally topped with grated Parmesan cheese and crusty bread on the side.
Chef's Tips
- Kale Prep: Remove tough stems from kale and chop leaves into bite-sized pieces for easier eating.
- Bean Options: Cannellini or Great Northern beans work well, but chickpeas can also be substituted.
- Broth Tip: For richer flavor, use homemade vegetable broth or add a splash of white wine.
- Storage: This stew tastes even better the next day. Store in the fridge for up to 4 days or freeze for longer storage.
- Vegan Option: Skip the Parmesan or use a vegan alternative to keep the dish fully plant-based.
