Cannellini Bean and Kale Stew

    Cannellini Bean and Kale Stew


    79 people made this

    About this recipe: A deliciously hearty vegetable stew. Kale is simmered with chopped tomatoes, chillies, onions, garlic, herbs and cannellini beans. Serve as is or with a crusty bread roll.

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 450g kale, stems removed and leaves coarsely chopped
    • 1 (400g) tin chopped tomatoes with chilli
    • 2 cloves garlic, finely chopped
    • 350ml water
    • 2 bay leaves
    • 1/4 teaspoon ground cumin
    • 1 teaspoon onion powder
    • 2 (410g) tins cannellini beans, drained and rinsed
    • 1 tablespoon chopped fresh oregano
    • 1 teaspoon chopped fresh basil
    • salt and ground black pepper to taste

    Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

    1. Heat the olive oil in a large deep frying pan over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
    2. Reduce the heat to medium. Stir the tomatoes, garlic, water, bay leaves, cumin and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.

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    Reviews (1)


    Simmering kale and onions in 350 ml of water doesn't get you very far. I had to keep adding water to stop it drying up. The taste wasn't brilliant either. - 09 Aug 2014

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