One-Pot Tuscan White Bean & Kale Stew
A cozy, budget-friendly pot of white beans, potatoes, kale and tomatoes finished with Parmesan and lemon. Pantry staples, one pot, four dinners.
Diet swaps
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
- Vegetarian or pescatarian: Use vegetable broth instead of chicken broth.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 tbsp Extra-virgin olive oil
- 1 Onion, diced
- 2 Carrots, diced
- 3 cloves Garlic, minced
- 2 cans (15 oz) Cannellini beans, rinsed
- 2 Yukon Gold potatoes, diced
- 1 can (14 oz) Diced tomatoes
- 4 cups Low-sodium vegetable or chicken broth
- 1 bunch Kale, stems removed, chopped
- 1/4 cup Grated Parmesan
- 1/2 Lemon
- 1 tsp Italian seasoning
Directions
- Warm oil in a large pot. Cook onion and carrots 5 minutes, then garlic and Italian seasoning 1 minute.
- Add potatoes, tomatoes, beans and broth. Simmer 15 minutes until the potatoes are tender.
- Mash a cup of beans against the side of the pot to thicken it, then stir in the kale for 3 minutes.
- Finish with lemon juice, salt, pepper and Parmesan. Freezes well for up to 3 months.
Calorie breakdown
Beans 165 · olive oil 60 · potatoes 55 · Parmesan 28 · kale 25 · tomatoes + broth 30 · onion + carrot + garlic 27
💡 Lighter tip: Serve with a slice of crusty whole-grain bread (about 100 calories) for a heartier dinner.
Helpful for this recipe
Enameled Dutch ovenShop on Amazon →Freezer-safe soup containersShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →