Make Ahead

Kale, Tomato + White Bean Stew

January 10, 2013
0 Ratings
  • Serves 4
Author Notes

This satisfying, tasty stew could not be easier to make or easier on your pocket. We love to make a big batch, as it only gets better the longer it sits (and it couldn't be better for you!). If you're not 100% vegan, eat with some grated parmesan. —Weird & Ravenous

What You'll Need
  • 2 tablespoons olive oil, plus extra for serving
  • 1 yellow onion, peeled and diced
  • 4 garlic cloves, peeled and sliced
  • 1 pinch red chili flakes
  • Coarse salt
  • one 14-ounce can whole peeled tomatoes
  • one 14-ounce can cannellini beans, drained and rinsed
  • 1 bunch kale, washed and stems discarded
  • Small handful fresh basil
  1. Heat the olive oil in a large, heavy pot set over medium-high heat. Add the onion, garlic, chili and a pinch of coarse salt. Cook, stirring now and then, until softened, about 10 minutes.
  2. Meanwhile, finely chop the kale and set it aside.
  3. Stir in the tomatoes, breaking them up with your spoon, along with a can of water, the beans and the chopped kale. Bring the stew to a boil then lower the heat and simmer for an hour. The kale should be completely soft.
  4. Serve each portion with a drizzle of olive oil and a few basil leaves torn over the top.

See what other Food52ers are saying.

  • Lemongrass&Lime
  • Das_Muller
  • SuzanneRobin
  • em-i-lis
Cleo Brock-Abraham and Julia Turshen are the two best friends behind Weird & Ravenous, a production company that makes fresh content about food and the relationships it inspires. With a careful understanding of the many factors that go into preparing a meaningful meal, Weird & Ravenous is stirring the pot.

5 Reviews

Lemongrass&Lime February 11, 2013
Simple, hearty and delicious. So much kale is the garden right now and this was a lovely way to use today's harvest.
erinbdm January 15, 2013
I made this recipe to eat for my lunches this week. It's delicious as is, but today I put a fried egg over it and that was even better. I know this recipe is for vegans, but I just thought I'd mention it for any vegetarians who eat eggs(or meat eaters, like me) who are enjoying this recipe.
Das_Muller January 13, 2013
This was hearty and delicious. Added a little mace and smoked paprika too.
Great, healthy stew for the winter!
SuzanneRobin January 12, 2013
I make something very similar except with chickpeas instead of white beans and I add a couple tablespoons of paprika and a couple teaspoons of cumin while cooking the onions and garlic for a slightly Indian flavor. I also make some flatbread by combining flour, a bit of baking powder, and water. Roll out small fistfuls of the dough and cook in a hot nonstick pan until it puffs up a bit. Yum!
em-i-lis January 11, 2013
It's a party of all my favorite things! Aah!