Kale, Mushroom & White Bean Stew Recipe

This Kale, Mushroom & White Bean Stew is a hearty, nourishing dish that brings together earthy mushrooms, tender kale, and creamy white beans. Each spoonful is a comforting blend of rich flavors and satisfying textures, perfect for chilly evenings or a wholesome weeknight meal. With just under an hour of cooking time, it’s a fuss-free recipe that delivers big on taste and nutrition.

The savory depth of sautéed mushrooms pairs beautifully with the slight bitterness of kale, while the beans add a velvety richness that ties it all together. A hint of garlic and herbs elevates the stew, making it both rustic and refined. Whether you’re seeking a cozy dinner or a nutrient-packed dish, this stew is sure to warm your soul and your kitchen.

Ingredients for Kale, Mushroom & White Bean Stew

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 carrot, diced
• 1.5 cups sliced cremini mushrooms (or substitute with button mushrooms)
• 1 tablespoon minced rosemary (fresh or dried)
• ¼ cup wine (red or white, whatever you’re drinking)
• Splash balsamic vinegar
• 1 (14 oz) can diced tomatoes, including the juice
• 1 (14 oz) can cannellini beans, drained and rinsed (or substitute with Great Northern beans)
• 4 cups veggie broth (low-sodium preferred)
• 1 bunch kale, chopped (about 4-5 cups; remove tough stems)
• Sea salt and fresh black pepper (to taste)
• Fresh basil, chopped, for garnish
• Pecorino cheese, for shaving on top (optional; substitute with Parmesan if preferred)

Step-by-Step Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onions and a few pinches of salt. Sauté until the onions are translucent, about 3-5 minutes.
2. Add the garlic, carrot, mushrooms, and rosemary. Cook, stirring occasionally, until the mushrooms have softened and reduced in size, about 3-5 minutes.
3. Deglaze the pan with the wine, scraping up any bits stuck to the bottom. Cook for 1 minute to let the alcohol evaporate.
4. Add a splash of balsamic vinegar, followed by the diced tomatoes, beans, and veggie broth. Stir to combine.
5. Reduce the heat to low and let the stew simmer for 10 minutes, allowing the flavors to meld.
6. Add the chopped kale and simmer for 5 more minutes, or until the kale is wilted and tender.
7. Taste the stew and adjust the seasoning with salt and pepper as needed.
8. Serve hot, garnished with chopped fresh basil and shavings of Pecorino cheese (if using). Pair with crusty bread and a glass of red wine for a complete meal.

Perfect Pairings: Serving Suggestions

This hearty stew is a meal on its own, but it’s even better with a few thoughtful additions. Serve it with crusty bread for dipping into the flavorful broth or a side of garlic bread for extra indulgence. A glass of red wine, like a Cabernet Sauvignon or Pinot Noir, complements the earthy flavors beautifully. For a lighter option, pair it with a crisp green salad dressed with lemon vinaigrette.

Make It Your Own: Recipe Variations

Customize this stew to suit your taste or pantry! Swap cannellini beans for chickpeas or kidney beans, or add sweet potatoes for a touch of sweetness. If you’re not a fan of kale, try spinach or Swiss chard instead. For a richer flavor, stir in a tablespoon of tomato paste or a splash of heavy cream before serving. Meat lovers can add cooked Italian sausage or chicken for extra protein.

Store & Reheat Like a Pro

This stew keeps well in the fridge for up to 4 days and tastes even better the next day as the flavors meld. Store it in an airtight container. To reheat, warm it gently on the stovetop over medium-low heat, adding a splash of broth or water if it thickens too much. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.

Time-Saving Tips for Busy Cooks

Short on time? Use pre-chopped veggies or frozen kale to cut down on prep. If you’re skipping the wine, deglaze the pan with a splash of broth instead. For a quicker simmer, use canned beans (already drained and rinsed) and pre-minced garlic. This recipe is also great for meal prep—make a double batch and enjoy it throughout the week!

Kale, Mushroom & White Bean Stew

Amy

This Kale, Mushroom & White Bean Stew is a hearty, nourishing dish that brings together earthy mushrooms, tender kale, and creamy white beans. Each spoonful is a comforting blend of rich flavors and satisfying textures, perfect for chilly evenings or a wholesome weeknight meal.

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Servings 0

Ingredients

  

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 carrot, diced
• 1.5 cups sliced cremini mushrooms
• 1 tablespoon minced rosemary
• ¼ cup wine (red or white, whatever you’re drinking)
• Splash balsamic vinegar
• 1 (14 oz) can diced tomatoes, including the juice
• 1 (14 oz) can cannellini beans, drained and rinsed
• 4 cups veggie broth
• 1 bunch kale, chopped (about 4-5 cups)
• Sea salt and fresh black pepper
• Fresh basil, chopped, for garnish
• Pecorino cheese, for shaving on top (optional)

Instructions

 

• In a large pot heat the oil over medium heat. Add the onions and a few pinches of salt and sauté until translucent.
• Add the garlic, carrot, mushrooms, and rosemary and cook, stirring occasionally, until the mushrooms have cooked down (3-5 or more minutes).
• Deglaze the pan with the white wine and stir to get any bits that might be stuck to the bottom of the pan. Cook for 1 minute or so.
• Add the splash of balsamic vinegar, tomatoes, beans, and broth. Reduce heat and simmer for 10 minutes or so.
• Add the kale and simmer for 5 more minutes, until wilted.
• Taste and adjust seasonings. At this point, I added a generous amount of salt and few grinds of pepper.
• Top with the chopped fresh basil and shavings of pecorino cheese, if using. Serve with crusty bread and red wine.

Keyword kale, Mushroom, stew, vegetarian, white bean

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