Slow Cooker Tuscan White Bean and Kale Stew
A comforting and nutritious stew combining creamy white beans, tender kale, and Italian herbs simmered slowly to develop deep flavors. This italian (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 4 cups chopped kale leaves about 20 minutes before serving, cover again and cook until kale is wilted and tender.
Frequently asked questions
How long does Slow Cooker Tuscan White Bean and Kale Stew take to make?
Total time is about 435 minutes (15 min prep + 420 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 Cooker Tuscan 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 cannellini beans from drying out.
Can I substitute ingredients in Slow Cooker Tuscan 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 Cooker Tuscan White Bean and Kale Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Cooker Tuscan White Bean and Kale Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This stew is perfect for cold weather! The beans and kale were so tender and flavorful.
- ★★★★☆
Loved the flavors, but the kale was a bit too strong for my kids. Maybe reduce the kale next time.
- ★★★☆☆
The recipe was easy to follow, but the stew tasted a bit bland. I added more garlic and herbs to fix it.
