Make Ahead

Kale, Tomato + White Bean Stew

January 10, 2013
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

  • Serves 4
  • 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
In This Recipe
  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.

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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.