Pin A hearty, rustic stew featuring tender beans, vibrant kale, and aromatic Italian flavors—perfect for a cozy, nutritious meal.
I first tasted a variation of this Italian bean & kale stew at a small hillside trattoria in Tuscany. Ever since, I love recreating its cozy flavor at home during chilly evenings.
Ingredients
- Olive oil: 2 tablespoons
- Yellow onion: 1 large, diced
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Garlic: 3 cloves, minced
- Kale: 1 large bunch, stems removed and leaves chopped (about 6 cups)
- Cannellini beans: 2 cans (15 oz each), drained and rinsed
- Diced tomatoes: 1 can (14.5 oz) with juices
- Vegetable broth: 4 cups (gluten-free if needed)
- Dried oregano: 1 teaspoon
- Dried thyme: 1 teaspoon
- Crushed red pepper flakes: 1/2 teaspoon (optional)
- Salt and freshly ground black pepper: to taste
- Freshly grated Parmesan cheese: for garnish (optional, omit for vegan)
- Chopped fresh parsley: for garnish (optional)
Instructions
- Sauté Vegetables:
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 7 minutes.
- Add Garlic:
- Stir in garlic and cook for 1 minute until fragrant.
- Add Kale:
- Add chopped kale and cook, stirring, until slightly wilted, about 2 minutes.
- Add Beans & Tomatoes:
- Add cannellini beans, diced tomatoes, vegetable broth, oregano, thyme, and red pepper flakes. Stir to combine.
- Simmer:
- Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
- Season:
- Season with salt and pepper to taste.
- Garnish & Serve:
- Ladle stew into bowls and garnish with Parmesan and parsley, if desired. Serve hot.
Pin My kids ask for seconds when I serve this stew with warm crusty bread — it brings everyone together at the table!
Required Tools
Large soup pot, cutting board, knife, wooden spoon, ladle
Allergen Information
No inherent allergens, but always verify ingredient labels for wheat, dairy, or other allergens.
Nutritional Information
Per serving: 310 calories, 7 g fat, 48 g carbohydrates, 14 g protein.
Pin This Italian bean & kale stew makes a filling, healthy dinner that everyone loves. Enjoy leftovers the next day—the flavors only get better!
Recipe Q&A
- → What type of beans work best in this stew?
Cannellini beans are ideal due to their creamy texture and ability to absorb flavors, but other white beans like Great Northern also work well.
- → Can I use other greens instead of kale?
Yes, sturdy greens like Swiss chard or collard greens can substitute kale, though cooking times may vary slightly.
- → How can I make the stew spicier?
Adding extra crushed red pepper flakes or a dash of chili powder boosts the heat without overpowering the herbal notes.
- → Is it possible to prepare this stew in advance?
Absolutely, it tastes even better the next day after flavors meld. Reheat gently and adjust seasoning as needed.
- → What sides complement this stew well?
Crusty bread or a simple green salad pairs nicely, adding texture and balance to the hearty stew.
