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–+ servings

Rustic White Bean, Kale & Vegetable Stew

Course: Dinner, Soups & Stews
Keyword: Plant-Forward, Rustic Seasonal
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
A cozy vegetarian stew with creamy white beans, kale, potatoes, carrots, tomatoes, herbs, and a savory vegetable broth.
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Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 2 carrots peeled and sliced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • 1 can diced tomatoes 14.5 ounces
  • 4 cups vegetable broth
  • 2 medium Yukon gold potatoes diced
  • 2 cans cannellini beans or great northern beans drained and rinsed
  • 3 cups chopped kale stems removed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sea salt plus more to taste
  • 1/4 teaspoon black pepper plus more to taste

For Finishing

  • Fresh thyme or parsley
  • Grated parmesan or dairy-free parmesan optional
  • Drizzle of olive oil
  • Cracked black pepper
  • Warm crusty bread for serving

Instructions

  • Warm olive oil in a large pot over medium heat.
  • Add onion, carrots, and celery. Cook for 6–8 minutes, until softened.
  • Stir in garlic and cook for 1 minute.
  • Add tomato paste, thyme, oregano, and red pepper flakes if using. Cook for 1 minute.
  • Add diced tomatoes, vegetable broth, potatoes, white beans, salt, and pepper.
  • Bring to a gentle boil, then reduce heat and simmer partially covered for 20–25 minutes.
  • Mash some of the beans and potatoes against the side of the pot for a creamier broth.
  • Stir in kale and simmer for 5 minutes.
  • Add lemon juice and adjust seasoning.
  • Serve with herbs, parmesan if using, olive oil, black pepper, and crusty bread.

Notes

For a vegan version, omit parmesan or use dairy-free parmesan. Add extra broth when reheating if the stew thickens.