Go Back
–+ servings
hearty white bean stew

White Bean Stew

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine Mediterranean
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup
  • 1 can opener

Ingredients
  

  • 2 tablespoon olive oil
  • 1 large onion diced
  • 3 clove garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon smoked paprika
  • 1 can diced tomatoes (15 oz)
  • 2 can white beans drained and rinsed
  • 4 cup vegetable broth
  • Salt to taste
  • Black pepper to taste
  • 2 cup kale chopped
  • 1 tablespoon lemon juice

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced onion and sauté until translucent, about 5 minutes.
  • Stir in minced garlic, sliced carrots, and sliced celery, cooking for another 5 minutes.
  • Add dried thyme, rosemary, and smoked paprika, stirring to combine.
  • Pour in the diced tomatoes, white beans, and vegetable broth; bring to a simmer.
  • Season with salt and black pepper to taste.
  • Cover the pot and let the stew cook for 30 minutes, stirring occasionally.
  • Add chopped kale and cook for an additional 5 minutes until wilted.
  • Remove from heat and stir in lemon juice.
  • Let the stew rest for 10 minutes before serving.

Notes

For best results, ensure to taste and adjust the seasoning before the final simmer. Adding the kale towards the end of cooking ensures it retains a vibrant color and some texture. Feel free to garnish with fresh herbs like parsley or cilantro for added flavor and color.
Tried this recipe?Let us know how it was!