Colder weather calls for warm, hearty soups and stews. In this spicy white bean stew, with cannellini beans, Lacinato kale and potatoes are simmered in a sauce of crushed tomatoes, white wine, rosemary and thyme until thick and fragrant. It is pure comfort in a bowl. Serve this up with a few slices of some toasted bread drizzled with extra virgin olive oil for a complete, filling meal. The stew was so delicious I went back for seconds, and thirds!
Soup vs. Stew
This dish is a stew, not a soup, so the consistency will be slightly thicker and heartier, perfect for sopping up with some fresh toasted multigrain bread. To make this stew even heartier, add the canellini beans while sauteing. This will help break them down a bit and create little chunky bits that will just enhance the texture of the dish. The potatoes will release starch which will also add to the heartiness of the dish. If you prefer a more soupy consistency, I would reduce the amount of crushed tomato you add and increase the amount of vegetable broth.
Lacinato Kale
In this recipe, I used Lacinato kale. Also known as dinosaur kale or Tuscan kale, it is one of my favorite greens to use in stews. It holds its shape when cooked down and has a slight bitterness that adds depth to the dish. It’s also a nutritional powerhouse and a great source of plant based iron.
Accompaniments
This stew is seasoned with rosemary and thyme, which in my opinion are one of the most comforting herbs you can find. You can, however garnish the stew with fresh mint or Italian parsley if available. This dish really tastes best when served with fresh toasted multigrain loaf or ciabatta drizzled with olive oil. Sopping up the stew with the warm bread is just pure joy.
Without further ado, lets get to the recipe!
Spicy White Bean Stew with Potato and Kale
Ingredients
- 1 small bunch Lacinato Kale
- 2-3 medium potatoes peeled and chopped into bite-sized pieces
- 2 16 oz cans cannellini beans or white navy beans
- 1 red onion sliced
- 1 28 oz. Muir Glen crushed tomatoes
- 3-4 cloves garlic chopped
- 3-4 sprigs thyme removed from stems
- 1 stem rosemary chopped finely
- 1/2 cup dry white wine Like pinot grigio
- 8-12 oz. low sodium vegetable broth (may sub water)
- 1 tbsp smoked paprika
- 1-2 tsp crushed red pepper flakes
- 1 tsp cayenne pepper optional
- salt and pepper to taste
Instructions
- Heat 3-4 tbsp extra virgin olive oil in a pot on medium-high flame
- Once the oil is hot, add garlic and saute for 1-2 minutes.
- Add red onion as the onions start to become translucent, saute for an additional 3-4 minutes.
- Once the onions begin to soften, add the cannellini beans. Add a bit more olive oil if the pot has dried up. Browning the cannellini beans slightly will help to break them down for a thicker stew. Saute for 2-3 minutes
- Add the crushed tomatoes, allow to reduce for an additional 3-4 minutes, stirring occasionally.
- Add the white wine and the aromatics – the thyme and rosemary and reduce to medium. Season with 1-2 tsp salt.
- Add potatoes and vegetable broth or water and allow the stew to simmer for 10 minutes, stirring occasionally.
- The stew is done once the potatoes are soft, but not overcooked. Add more water if you prefer a thicker stew or allow to cook down for a thicker, heartier stew.
- Before you turn off the flame, fold in the kale slowly. The kale will wilt with the heat of the stew. Turn off and remove from flame.
- Adjust salt and pepper and crushed chili if desired
- Garnish with fresh mint or Italian parsley if available. Serve with toasted bread drizzled with olive oil.
Notes
- Muir Glen Crushed tomatoes or fire roasted tomatoes work well in this dish to bring out the richness and smokiness, but you may use any brand of crushed tomatoes that you find available.
- Adjust the spice level as you see fit!
- If avoiding oil, free to saute in water or broth.
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