White Bean & Kale Stew
Cannellini beans and kale simmered in a garlicky tomato broth — a brothy, high-fiber stew that comes together from the pantry.
Ingredients
- 480 g Cannellini beans
- 150 g Kale
- 400 g Canned tomatoes
- 1 Onion
- 3 cloves Garlic
- 500 ml Vegetable stock
- 2 tbsp Extra-virgin olive oil
- 1 tsp Salt
- ½ tsp Red pepper flakes (optional)
Method
- Dice the onion and mince the garlic; strip and chop the kale.
- Soften the onion in the oil over medium heat, then add the garlic and chili flakes for 30 seconds.
- Add the tomatoes, beans, stock, and salt and bring to a simmer.
- Stir in the kale and simmer until it is tender and the broth has thickened, about 15 minutes.
- Ladle into bowls and serve hot.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About White Bean & Kale Stew
White Bean & Kale Stew belongs to the rustic, cucina povera end of the Italian kitchen, the kind of one-pot cooking born from beans, greens, and a can of tomatoes rather than any single named recipe. Cannellini beans are the anchor here: soft and mild, they give the pot both its creaminess and its body, especially as a few break down into the broth over the simmer. The base is built the Italian way, softening onion in olive oil before the garlic and red pepper flakes go in for a quick bloom, which sets up a broth that reads garlicky and gently spicy rather than sharp. Kale carries the whole thing into greens-and-beans territory, adding a mineral, slightly bitter edge that plays against the sweetness of the tomatoes.
This is a brothy stew rather than a thick one, so it eats light despite being filling, with tender beans, silky wilted kale, and a tomato broth that turns savory and rounded as it reduces. It wants a hunk of crusty bread to mop the bowl, and a final drizzle of good extra-virgin olive oil on top is worth the gesture. Ready in about half an hour almost entirely from pantry and fridge staples, it makes a genuinely low-effort weeknight lunch or dinner, and being vegan and high in fiber, it reheats well for the next day when the flavors have settled deeper.
White Bean & Kale Stew: frequently asked questions
How many calories are in White Bean & Kale Stew?
A serving has about 399 calories — 19.9g protein, 57.7g carbs, 11.2g fat, 15.4g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is White Bean & Kale Stew gluten-free?
Based on its ingredients, White Bean & Kale Stew has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does White Bean & Kale Stew take to make?
About 30 minutes start to finish, but only around 15 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make White Bean & Kale Stew?
The core ingredients are essential, but you can leave out red pepper flakes — they're optional and mainly there for extra flavor or finish.
How many servings does White Bean & Kale Stew make?
This recipe makes 3 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.