White Bean Kale Stew
30 mineasy4 servingsvegetarian
Ingredients
- White beans2 cans (800 g), drainedOn hand
- Kale200 g, shreddedOn hand
- Carrot2 medium, dicedOn hand
- Onion1 medium, dicedOn hand
- Garlic4 cloves, slicedOn hand
- Vegetable stock1000 mloptional
- Rosemary1 sprigoptional
- Parmesan20 g, gratedoptional
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Steps
- 1
Fry the onion, carrot and garlic in olive oil until soft.
7 min
- 2
Add the white beans and the stock.
1 min
- 3
Simmer uncovered until the broth thickens slightly.
16 min
- 4
Stir in the kale.
1 min
- 5
Cook until the kale is tender but still bright green.
4 min
- 6
Season with salt and black pepper.
1 min
Cook’s note. Mash a ladle of beans against the pot wall to thicken the stew without flour.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.