Description

This Garlicky White Bean & Kale Stew with Lemon is a bright, hearty, and comforting one-pot meal featuring tender carrots, onion, lacinato kale, and creamy cannellini beans. Some beans are mashed to thicken the broth while a sprinkle of Parmesan, parsley, and lemon zest adds a fresh, zesty finish. Perfectly paired with crusty bread, this nourishing stew is ideal for chilly nights.

Ingredients

Vegetables & Aromatics

2 medium carrots, peeled and chopped (about 1⅓ cups)
1 small yellow onion, chopped (about 1 cup)
1 medium bunch lacinato kale (about 12 ounces), stemmed and chopped (about 8 cups)
6 medium cloves garlic, finely chopped (2 tablespoons)

Pantry & Liquids

2 tablespoons extra-virgin olive oil plus 4 teaspoons, divided
¾ teaspoon salt, divided
½ teaspoon crushed red pepper
3 cups reduced-sodium vegetable broth, divided
2 (15-ounce) cans no-salt-added cannellini beans, rinsed, divided
1 teaspoon grated lemon zest
2 tablespoons lemon juice, divided

Finishing Ingredients

¼ cup finely grated Parmesan cheese (1 ounce)
2 tablespoons chopped fresh flat-leaf parsley

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Instructions

Sauté Vegetables: Heat 2 tablespoons of olive oil in a small Dutch oven over medium-high heat. Add the chopped carrots, chopped onion, and ¼ teaspoon salt. Cook, stirring occasionally, until the vegetables are slightly softened, about 6 minutes.
Cook Kale and Garlic: Add the chopped kale, finely chopped garlic, and ½ teaspoon crushed red pepper to the Dutch oven. Cook, stirring often, until the kale wilts, about 2 minutes.
Add Broth and Simmer: Pour in 1½ cups of the vegetable broth, stirring occasionally, and cook until the broth reduces slightly, about 5 minutes.
Continue Cooking Kale: Stir in the remaining 1½ cups broth and ½ teaspoon salt. Cook until the kale is tender, approximately 5 minutes.
Mash Beans: While the soup simmers, place half of the rinsed cannellini beans in a small bowl and mash them with a fork until mostly smooth.
Add Beans to Stew: Stir the mashed beans and the remaining whole beans into the stew. Bring to a lively simmer over medium-high heat and cook, stirring occasionally, until the broth thickens slightly, about 4 minutes.
Finish with Lemon Juice: Stir in 2 tablespoons of lemon juice, then remove the stew from heat.
Prepare Topping: In a small bowl, combine the Parmesan cheese, chopped parsley, and grated lemon zest.
Serve: Divide the stew among 4 shallow bowls. Top each with the Parmesan mixture, then drizzle each serving with 1 teaspoon of the reserved olive oil (totaling 4 teaspoons).

Notes

Crusty bread pairs wonderfully with this stew for soaking up the flavorful broth.
You can substitute Lacinato kale with Tuscan or curly kale if needed.
If you prefer a spicier stew, increase the crushed red pepper to taste.
This stew can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
For a vegan version, omit the Parmesan or substitute it with nutritional yeast.