Slow-Cooked White Bean and Kale Stew
A deeply savory stew simmered with cannellini beans and fresh kale, layered with aromatic vegetables for a nourishing meal. This mediterranean-inspired soups (vegetarian) ready in about 55 minutes pairs diced carrots, diced celery, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 can (15 oz), rinsed and drained cannellini beans
- 1 cup, diced carrots
- 1 cup, diced celery
- 1, diced onion
- 2 cloves, minced garlic
- 4 cups vegetable broth
- 2 cups, chopped kale
- 1 tbsp olive oil
- 1 tsp dried thyme
- to taste salt
- to taste black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 diced onion and 1 cup diced celery, cooking for 5 minutes until softened and translucent.
- Step 2: Add 2 minced garlic cloves and 1 tsp dried thyme, sautéing for 1 minute until fragrant.
- Step 3: Stir in 1 can (15 oz) rinsed cannellini beans, 1 cup diced carrots, and 4 cups vegetable broth. Bring to a simmer, cover, and reduce heat to low. Cook for 30 minutes.
- Step 4: Add 2 cups chopped kale and cook uncovered for 10 minutes until kale is tender and vibrant green. Season with salt and black pepper to taste.
Frequently asked questions
How long does Slow-Cooked White Bean and Kale Stew take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked White Bean and Kale Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep diced carrots from drying out.
Can I substitute ingredients in Slow-Cooked White Bean and Kale Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked White Bean and Kale Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow-Cooked White Bean and Kale Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
