1h 10m$12.64White Bean and Kale Stew
A hearty autumn stew with creamy cannellini beans, tender kale, and carrots in a savory tomato broth. Mashing some of the beans right in the pot gives it a thick, spoonable texture.
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Olive oil
2 Tablespoon
Kroger® Pure Olive Oil
6%
Dried thyme
1 Teaspoon
McCormick Whole Thyme Leaves
5%
Ground black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
Low-sodium vegetable broth
3 Cup
Pacific Foods Low Sodium Organic Vegetable Broth 32 oz Carton
78%
Yellow onion, diced
1 Cup
Diced Yellow Onions Fresh Cut In Store Daily
71%
Kale, tough stems removed and leaves chopped
5 Ounce
Organic Green Lacinato Kale
39%
Fine salt
0.5 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
0%
Canned diced tomatoes with their juices
2 Cup
Kroger Diced Tomatoes
61%
Carrots, cut into 1/4-inch dice
1.5 Cup
Carrots
94%
Canned cannellini beans, drained and rinsed
4 Cup
Simple Truth Organic® Cannellini Beans
92%
Garlic, minced
4 Count
Garlic
40%
Lemon juice
1 Tablespoon
Italia™ Garden Lemon Juice
13%
Cost Summary
· only what you use
per serving · 5 servings
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Cook this recipe
- Canned cannellini beans-4 cups
- Low-sodium vegetable broth-3 cups
- Canned diced tomatoes with their juices-2 cups
- Garlic-4 cloves
- Carrots-1.5 cups
- Yellow onion-1 cup
- Olive oil-2 tablespoons
- Lemon juice-1 tablespoon
- Kale-5 ounces
- Dried thyme-1 teaspoon
- Fine salt-0.5 teaspoons
- Ground black pepper-0.5 teaspoons
Wash your hands with soap and water for at least 20 seconds. Rinse the carrots and kale under running water, remove damaged areas, and dry them. Peel and dice the onion, dice the carrots, and mince the garlic. Remove the tough kale stems and chop the leaves into bite-size pieces. Drain and rinse the beans, then measure out 4 cups.
Keep the cutting board stable and curl your fingertips away from the knife while chopping.
Heat the olive oil in the pot over medium heat. Add the onion and carrots and cook for 8–10 minutes, stirring occasionally, until the onion is soft and the carrots have begun to soften. Avoid browning the onion heavily.
Stir in the garlic and thyme and cook for 1 minute, stirring constantly, until fragrant.
Add the diced tomatoes with their juices, cannellini beans, and vegetable broth. Scrape the bottom of the pot to loosen any flavorful browned bits. Increase the heat to medium-high and bring to a gentle boil, about 4–5 minutes.
Use care as the stew comes to a boil to avoid hot splashes.
Reduce the heat to maintain a gentle, uncovered simmer, with small bubbles regularly breaking the surface. Cook for 18–22 minutes, stirring occasionally, until the carrots are easily pierced with the tip of a knife.
Use care with the knife and hot pot when checking the carrots; keep fingers away from the blade.
Using the back of the wooden spoon, mash approximately 3/4 cup of the beans against the inside of the pot. Stir the mashed beans into the broth; the stew should look creamy but still contain plenty of whole beans.
Mash carefully; the hot beans and broth can splatter.
Stir in the kale a handful at a time, letting it wilt into the stew. Simmer uncovered for 8–10 minutes, stirring occasionally, until the kale is tender and the broth lightly coats the spoon. If the stew remains thin, mash a few more beans against the pot and stir them in.
Stir carefully around the hot stew to avoid splashes.
Stir in the salt, black pepper, and lemon juice. Taste to check the seasoning, then remove from the heat. Let stand for 5 minutes to thicken slightly before serving.
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