Hearty Kale and White Bean Stew


Hearty autumn vegetables plus dark green kale make for a beautiful warming bowl of stew. Serve with brown bread or rye crackers.

Prep Time

20 minutes

Cook Time

30 minutes


6 Servings


2 cups onion, red (diced)
2 cups carrot (diced)
2 tablespoons garlic (minced)
2 cups squash, butternut (peeled and diced)
2 cups mushrooms, button (sliced)
3 tablespoons olive oil
4 cups stock, vegetable (or chicken )
4 cups kale (chopped and stems removed)
12 ounces beans, canned (white)
14 ounces tomato, diced (canned)
2 tablespoons Mustard, Dijon
1 teaspoon rosemary, fresh (chopped)
1 teaspoon red pepper flakes
1 cup cheese, romano (shredded (optional))


Heat the olive oil in a large frying pan, add the onions, carrots, garlic, squash and mushrooms and sauté for 5-10 minutes. Transfer the vegetables to an 8-quart stock pot and add the stock, kale, beans, tomatoes, Dijon mustard, fresh rosemary and red pepper flakes. Cover the pot and let cook for additional 20 minutes or until the kale is soft. Top with shredded Romano cheese if desired before serving.


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