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Kale, Mushroom & White Bean Stew Recipe
Amy

Kale, Mushroom & White Bean Stew

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 Method

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)

Method
 

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