Kale and White Bean Stew is a hearty, nutrient-packed dish that’s perfect for cooler months or whenever you’re craving something comforting yet healthy. This stew combines the earthy bitterness of kale with the creaminess of cannellini beans, creating a perfect balance of flavors. The addition of garlic, onions, and herbs enhances the depth of taste, while a splash of lemon juice brightens it up. It’s an easy one-pot meal that’s filling, rich in fiber, and packed with protein, making it a great option for a satisfying vegetarian or vegan meal.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 2 (15-ounce) cans of cannellini beans, drained and rinsed
- 1 bunch of kale, stems removed and chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
- Heat oil in a large pot over medium heat. Add the diced onion and cook until it begins to soften, about 5 minutes.
- Add garlic, carrots, and celery, and cook for an additional 5 minutes until the vegetables start to soften.
- Stir in thyme, rosemary, and red pepper flakes (if using) and cook for 1 minute until fragrant.
- Pour in the vegetable broth, then add the cannellini beans. Bring the stew to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes, allowing the flavors to meld.
- Add the kale, stirring to combine. Simmer for another 5-7 minutes until the kale is tender but still bright green.
- Stir in the lemon juice, season with salt and pepper to taste, and adjust seasoning as needed.
- Serve the stew warm, with crusty bread on the side for dipping.
Enjoy this comforting and healthy stew!
