Italian Bean & Kale Stew

Featured in: One-Pot Comfort Dishes

This Italian-inspired stew blends tender cannellini beans with fresh kale and aromatic herbs for a warm, nourishing dish. Vegetables are sautéed to release their flavors, combined with diced tomatoes and vegetable broth, then simmered until rich and hearty. The dish offers a balance of tender textures and bright, earthy notes, perfect for a wholesome meal. Optional garnishes like Parmesan and parsley add a finishing touch without overpowering the natural flavors.

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By Emily Dawson

Updated on Mon, 17 Nov 2025 13:18:00 GMT

A steaming bowl of Italian Bean & Kale Stew, a vibrant, flavorful Italian comfort food. | sizzlebloom.com

A hearty, rustic stew featuring tender beans, vibrant kale, and aromatic Italian flavors—perfect for a cozy, nutritious meal.

I first made this Italian Bean & Kale Stew on a chilly weekend when I was craving comfort food but wanted something wholesome. The aroma of simmering vegetables and herbs filled the kitchen, and everyone loved the warming, rustic flavors.

Ingredients

Olive oil: 2 tablespoons
Yellow onion: 1 large, diced
Carrots: 2 medium, diced
Celery: 2 stalks, diced
Garlic cloves: 3, minced
Kale: 1 large bunch, stems removed and leaves chopped (about 6 cups)
Cannellini beans: 2 cans (15 oz each), drained and rinsed
Diced tomatoes: 1 can (14.5 oz), with juices
Vegetable broth: 4 cups (gluten-free if needed)
Dried oregano: 1 teaspoon
Dried thyme: 1 teaspoon
Crushed red pepper flakes: 1/2 teaspoon (optional)
Salt and freshly ground black pepper: to taste
Freshly grated Parmesan cheese: for garnish (optional, omit for vegan)
Chopped fresh parsley: for garnish

Instructions

Saute the Vegetables:: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Saute until softened, about 7 minutes.
Add Garlic:: Stir in garlic and cook for 1 minute until fragrant.
Add Kale:: Add chopped kale and cook, stirring, until slightly wilted, about 2 minutes.
Add Beans & Tomatoes:: Add cannellini beans, diced tomatoes, vegetable broth, oregano, thyme, and red pepper flakes. Stir to combine.
Simmer:: Bring to a gentle boil, then reduce heat to low. Simmer uncovered for 25 to 30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
Season:: Season with salt and pepper to taste.
Serve:: Ladle stew into bowls and garnish with Parmesan and parsley, if desired. Serve hot.

Homemade Italian Bean & Kale Stew, featuring tender beans and kale in a savory tomato broth. | sizzlebloom.com

This stew always reminds me of my grandmother, who loved gathering the family around a bubbling pot for a simple meal that felt special. Sharing this recipe brings back fond memories of laughter and togetherness in her cozy kitchen.

Required Tools

Large soup pot or Dutch oven, cutting board and knife, wooden spoon or spatula, ladle

Allergen Information

Contains none inherently, but check broth and cheese for allergens. Always verify labels for hidden wheat, dairy, or other allergens.

Nutritional Information (per serving)

Calories: 310, Total Fat: 7 g, Carbohydrates: 48 g, Protein: 14 g

This Italian Bean & Kale Stew is simple, hearty, and sure to become a household favorite. Enjoy every comforting spoonful.

Italian Bean & Kale Stew

A hearty Italian stew combining tender beans, kale, and aromatic herbs for a flavorful dish.

Setup Duration

15 min

Heat Duration

40 min

Complete Duration

55 min

Created by Emily Dawson

Classification One-Pot Comfort Dishes

Skill Level Easy

Heritage Italian

Output 4 Portions

Nutrition Labels Meat-Free, No Gluten

Components

Vegetables

01 2 tablespoons olive oil

02 1 large yellow onion, diced

03 2 medium carrots, diced

04 2 celery stalks, diced

05 3 garlic cloves, minced

06 1 large bunch kale (about 6 cups), stems removed and chopped

Beans & Tomatoes

01 2 cans (15 oz each) cannellini beans, drained and rinsed

02 1 can (14.5 oz) diced tomatoes with juices

Liquids & Seasonings

01 4 cups vegetable broth (gluten-free if needed)

02 1 teaspoon dried oregano

03 1 teaspoon dried thyme

04 1/2 teaspoon crushed red pepper flakes (optional)

05 Salt and freshly ground black pepper, to taste

Garnish (optional)

01 Freshly grated Parmesan cheese (omit for vegan)

02 Chopped fresh parsley

Method Steps

Phase 01

Sauté vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until softened, about 7 minutes.

Phase 02

Add garlic: Stir in minced garlic and cook for 1 minute until fragrant.

Phase 03

Wilt kale: Add chopped kale and cook, stirring, until slightly wilted, about 2 minutes.

Phase 04

Combine beans and liquids: Add cannellini beans, diced tomatoes with juices, vegetable broth, dried oregano, dried thyme, and crushed red pepper flakes. Stir to combine.

Phase 05

Simmer stew: Bring mixture to a gentle boil, then reduce heat to low. Simmer uncovered for 25–30 minutes, stirring occasionally, until vegetables are tender and flavors meld.

Phase 06

Season and serve: Season with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with Parmesan and parsley if desired. Serve hot.

Kitchen Tools

Large soup pot or Dutch oven
Cutting board and knife
Wooden spoon or spatula
Ladle

Dietary Alerts

Always review ingredients individually for potential allergens and seek professional medical guidance when uncertain.

May contain dairy in Parmesan and gluten in some vegetable broths. Always verify ingredient labels for allergens such as wheat, dairy, or others.

Dietary Information (per portion)

Values shown are estimates and shouldn't replace professional medical consultation.

Energy Value: 310
Fats: 7 g
Carbohydrates: 48 g
Proteins: 14 g