Kale & White Bean Stew Recipe

Name: Kale & White Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs kale leaves, center ribs and stems removed; 3 tablespoons olive oil; 1 cup chopped peeled carrot; 1 cup chopped celery; 1 cup chopped shallot (about 4); 2 garlic cloves, finely chopped; 1 cup dry white wine; 2 (15 ounce) cans white beans, drained (preferably organic); 4 cups vegetable broth (may need more); 3 fresh thyme sprigs; 1 bay leaf; 1 tablespoon sherry wine vinegar; 2 tablespoons assorted chopped fresh herbs (such as tarragon, parsley, and chives)

Servings: persons

1 1/2 lbs kale leaves, center ribs and stems removed
3 tablespoons olive oil
1 cup chopped peeled carrot
1 cup chopped celery
1 cup chopped shallot (about 4)
2 garlic cloves, finely chopped
1 cup dry white wine
2 (15 ounce) cans white beans, drained (preferably organic)
4 cups vegetable broth (may need more)
3 fresh thyme sprigs
1 bay leaf
1 tablespoon sherry wine vinegar
2 tablespoons assorted chopped fresh herbs (such as tarragon, parsley, and chives)

1
Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale.
2
Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil.
3
Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.

452

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 lbs kale leaves, center ribs and stems removed, 3 tablespoons olive oil, 1 cup chopped peeled carrot, 1 cup chopped celery, and more.

Yes, Kale & White Bean Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kale & White Bean Stew

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