Hearty Kale and White Bean Stew

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Prep time20 minutes
Cooking time30 minutes
Total time50 minutes


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


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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