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Tuscan White Bean and Kale Stew - Hearty, Simple, and Satisfying

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Olive oil – 2 tablespoons, for sautéing
  • Yellow onion – 1 medium, diced
  • Carrots – 2 medium, diced
  • Celery – 2 stalks, diced
  • Garlic – 4 cloves, minced
  • Tomato paste – 1 tablespoon
  • Crushed tomatoes – 1 can (14–15 oz)
  • Vegetable broth – 4 cups (more as needed)
  • Cannellini beans – 2 cans (15 oz each), drained and rinsed
  • Kale – 1 bunch (lacinato or curly), stems removed, leaves chopped
  • Dried thyme – 1 teaspoon
  • Dried oregano – 1 teaspoon
  • Red pepper flakes – 1/4 teaspoon (optional)
  • Bay leaf – 1
  • Lemon – 1, for zest and juice
  • Salt and black pepper – to taste
  • Parmesan rind – optional, for depth of flavor (omit to keep vegan)
  • Fresh parsley – a small handful, chopped, for garnish
  • Crusty bread – for serving

Method
 

  1. Sauté the aromatics. Warm the olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until the vegetables soften.
  2. Add garlic and tomato paste. Stir in the garlic and cook 30 seconds, then add the tomato paste. Cook 1–2 minutes until the paste darkens slightly and smells sweet.
  3. Build the base. Pour in the crushed tomatoes and vegetable broth. Add the thyme, oregano, red pepper flakes (if using), bay leaf, and the Parmesan rind if you’re using one. Stir to combine.
  4. Simmer with the beans. Add the cannellini beans. Bring the pot to a gentle boil, then reduce to a steady simmer. Cook 10–15 minutes to let the flavors meld.
  5. Add the kale. Stir in the chopped kale. Simmer 5–8 minutes, until the kale is tender but still bright. If the stew gets too thick, add a splash of broth or water.
  6. Brighten and season. Remove the bay leaf (and Parmesan rind). Add the zest of half a lemon and squeeze in 1–2 tablespoons of lemon juice. Taste and season with salt and black pepper.
  7. Finish and serve. Ladle into bowls, drizzle with a little olive oil, and top with parsley. Serve with crusty bread for dipping.