White Bean And Kale Stew Recipe

Name: White Bean And Kale Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried Great Northern beans; 2 applewood-smoked bacon slices; 2 cups chopped onion (2 medium); 6 garlic cloves, minced; 6 cups fat-free, less-sodium chicken broth; 2 cups water; 1 1/2 tablespoons minced fresh thyme; 1 tablespoon minced fresh rosemary; 1 bunch kale, stemmed and cut into 2-inch pieces (about 5 cups); 1 (2-ounce) piece Parmigiano-Reggiano rind; 2 tablespoons fresh lemon juice

Servings: persons

1 pound dried Great Northern beans
2 applewood-smoked bacon slices
2 cups chopped onion (2 medium)
6 garlic cloves, minced
6 cups fat-free, less-sodium chicken broth
2 cups water
1 1/2 tablespoons minced fresh thyme
1 tablespoon minced fresh rosemary
1 bunch kale, stemmed and cut into 2-inch pieces (about 5 cups)
1 (2-ounce) piece Parmigiano-Reggiano rind
2 tablespoons fresh lemon juice

1
Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.
2
Cook bacon in a large Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan; crumble. Add onion to drippings in pan; cook 6 minutes or until tender, stirring occasionally. Add garlic to pan; cook 30 seconds.
3
Add beans, broth, 2 cups water, thyme, rosemary, and kale to pan; bring to a boil. Add rind to pan. Cover, reduce heat, and simmer 1 hour and 15 minutes or until beans are tender. Remove from heat; discard rind. Stir in juice.Garnish each serving with about 3/4 teaspoon bacon. Yield: 8 servings (serving size: 11/2 cups soup).
4
Wine note: With a Parmigiano-Reggiano rind and rosemary, this stew has a very Tuscan vibe. One of the region's juicier reds, like Melini San Lorenzo Chianti 2007 ($12), with its tart cherry and juicy red raspberry fruit and modest tannin, allows this lean dish to shine, while the generous acidity punches up the flavors in lieu of excess salt. -Jeffery Lindenmuth

1341

kcal

Calories

Fat

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 pound dried Great Northern beans, 2 applewood-smoked bacon slices, 2 cups chopped onion (2 medium), 6 garlic cloves, minced, and more.

Yes, White Bean And Kale 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.

That's it — enjoy your meal!

White Bean And Kale Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions