Slow Cooker Tuscan White Bean and Kale Stew

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A comforting and nutritious stew combining creamy white beans, tender kale, and Italian herbs simmered slowly to develop deep flavors. This Italian recipe (vegan), ready in about 435 minutes, pairs cannellini beans, kale leaves, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, 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

• 2 cups dried, soaked overnight and drained cannellini beans
• 4 cups chopped, tough stems removed kale leaves
• 1 large, diced carrot
• 2, diced celery stalks
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 6 cups vegetable broth
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add 1 diced yellow onion, 1 diced large carrot, 2 diced celery stalks, and 4 minced garlic cloves. Sauté for 6-7 minutes until vegetables are softened and fragrant.
2. Step 2: Transfer the sautéed vegetables to a slow cooker. Add 2 cups soaked and drained cannellini beans, 6 cups vegetable broth, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Stir to combine.
3. Step 3: Cover and cook on low for 7-8 hours or on high for 4 hours until the beans are tender and stew is thickened.
4. Step 4: Stir in 4 cups chopped kale leaves about 20 minutes before serving, cover again and cook until kale is wilted and tender.