One Pot Kale and White Bean Stew

Kale Stew Recipe


2 15oz cans Halley Diced Muir Glen Tomatoes, with juice

1 bunch kale, cleaned, stems removed, chopped

2 15oz cans Cannellini Beans, drained of juice and rinsed

1 large yellow onion, chopped

3 stalks celery, diced

4 carrots, diced

3 cloves garlic, minced

1 lemon, zested and juiced

¼ cup apple cider vinegar

1 quart vegetable broth

salt & pepper

olive oil

grated Parmesan Cheese for serving

This kale and white bean stew is a great dish to make on a cold winter Sunday, and it yields enough so you can bring it to work for the entire week. Not too many one pot comfort food dishes can be considered healthy and vegan (if you delete the Parmesan cheese garnish), and this dish manages both! 
Recipe Created by Michelle Zippelli

Preparation & Directions

  1. Heat olive oil in a large dutch oven or soup pot over medium-high heat. When oil is hot, add onions, carrots, celery, garlic, lemon zest and a generous amount of salt and pepper. Cook for about 4-5 minutes. Add kale and cook until it begins to wilt, another 5 minutes or so. 
  2. Add beans, tomatoes, broth, and vinegar. If you like a lemony end result add all the lemon juice, if not, just use half. 

  3. Bring mixture to a boil, then reduce to a simmer and cook for about 35-45 minutes. Stir and taste along along the way, adjusting salt and pepper to taste.