One-Pot Lemon-Garlic Kale and White Bean Stew

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A vibrant stew simmered with tender kale and cannellini beans in a lemon-garlic broth, ready in 35 minutes with minimal cleanup. This one-pot recipe (vegetarian), ready in about 35 minutes, pairs cannellini beans, vegetable broth, kale for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 (15 oz) can, rinsed and drained cannellini beans
• 2 cups vegetable broth
• 10 oz, stems removed and chopped kale
• 1, zested and juiced lemon
• 3 cloves, minced garlic
• 1/4 cup olive oil
• 1/2 cup, grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, chopped fresh parsley

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Instructions

1. Step 1: Heat 1/4 cup olive oil in a large pot over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent browning.
2. Step 2: Add 2 cups vegetable broth, 1 (15 oz) can cannellini beans (rinsed and drained), 10 oz chopped kale, and 1/2 tsp salt. Bring to a gentle simmer and cook for 10 minutes until kale is tender.
3. Step 3: Stir in 1 lemon (zested and juiced) and 1/2 cup grated Parmesan cheese. Cook for 2 minutes until cheese melts and sauce thickens slightly, stirring until fully incorporated.
4. Step 4: Season with 1/4 tsp black pepper and stir in 1/4 cup chopped fresh parsley. Simmer uncovered for 2 minutes to meld flavors.