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Kale & White Bean Stew

Plants Not Plastic
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Soup
Servings 17 cups

Equipment

  • large pots (mine is 8 quarts)

Ingredients
  

  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 8 medium Roma tomatoes diced; sub 5 cups diced canned tomatoes
  • 4 medium carrots chopped
  • 6 stalks celery chopped
  • 3 cups white beans 1 cup dry, sub two 15 oz cans
  • 4 medium Yukon potatoes chopped
  • 7-9 cups water [note #1]
  • 1 bunch kale chopped

Instructions
 

  • In a large pot over medium-high to high heat [note #2], saute onion, garlic, carrots & celery until onions are fully translucent and there is some browning on the bottom of the pan, about 10-14 minutes
  • Add tomatoes to deglaze the pan and cook them down until they've begun to caramelize and brown, another 10-20 minutes [note #3]
  • Add beans, potatoes and water and bring to a boil. Reduce to a simmer and cooked uncovered for 10 minutes, until potatoes are soft
  • Stir in the chopped kale, cover, and cook for an additional 2 minutes
  • Serve by itself, with cayenne, salt & pepper, frozen corn, over rice, with toast, or cool and store for the week
  • Enjoy!

Video

Notes

  1. Seven cups will result in a thicker stew, nine in a more soupy stew.
  2. Cooking over medium heat will take longer but you don't have to watch over the pot while it's cooking as much; I typically cook over high heat and watch the pot/stir more often to get to the next step faster.
  3. How long you cook the tomatoes is up to you; cooking them for longer will result in more caramelization, and more flavor at the end in your stew.