To prepare this flavorful, Italian-inspired ragu or vegetable stew, combine plump, white canned cannellini beans with leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 pound kale, stems removed and leaves coarsely chopped
- 1 (14 ounce) can diced tomatoes with green chile peppers
- 2 cloves garlic, minced
- 1 ½ cups water
- 2 bay leaves
- ¼ teaspoon ground cumin
- 1 teaspoon onion powder
- 2 (15 ounce) cans canned cannellini beans, drained and rinsed
- 1 tablespoon chopped fresh oregano
- 1 teaspoon chopped fresh basil
- salt and ground black pepper to taste
Instructions
- Heat the olive oil in a large deep skillet 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.
- Reduce the heat to medium. Stir the tomatoes and green chiles, 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.
Reviews
I liked this a lot, my boyfriend wasn’t crazy about it. We’ve been eating vegetarian dishes in the evening so I thought this would be a hit. We made it according to instructions. The only thing is I had to substitute was Navy beans instead of cannellini because the market didn’t have any. I also reduced the cooking time by 30 minutes because we were hungry. He added Parmesan cheese on top and was pleased, but not thrilled. I thought it was good.
Used a can of Rotel. Loved loved it.
This is so good with some changes. I put beef stew meat, 4 cups of water and beef bouillon cubes (or beef broth in can would work) in a slow cooker on low for 5 hours. I completed step on and added beef stew meat mixture to the stock pot in step 2. I added 1 can of mild rotel (tomatoes and green chilies) and one large can of whole tomatoes. I only used 1can of beans and added extra minced garlic. I used dried herbs instead of fresh because that’s what i had on hand. This recipe will be on rotation regularly in my house.
I used my Instant Pot for this recipe. I put the seasonings in first, for no particular reason; and once it sank in that this recipe called for a full teaspoon of onion powder, I decided to forgo the fresh onion. I’m glad I did. I wish I had used about half as much kale, and I wish I’d used chicken stock in place of the water. I might play with this recipe a bit, but it was only “okay” for me as written.
Didn’t add chilis but.it still tasted great
This was so good !! I used low sodium veggie stock instead of water and added a bit if fresh lemon juice at the end .. A great vegetarian dish … I will make this again !! Thank you !!
This was a good recipe. I did add corn and black beans to mine, but kept the flavors. Delicious.
Taste good and healthy for you!
nothing special. may be good for you if you like Italian tasting food.
I made this about a week and half ago and it was a great hit (my husband adored it), so I’m making it again for a party. Made some changes as usual. Didn’t have the beans asked for so I did one can black, one can pinto, and one can garbanzo which was suburb. No green chilies so I compensated with a lot of cayenne for that punch. Simmered it in the crock pot for a few hours and just delish! We also served it over a wild rice medley for more of a chili dish than a soup. When we packed the left overs away over rice the next day all the flavors had really mixed together and matured. Great recipe base and I intend to use it a lot!
My wife and I think this is a delicious dish and will certainly make it again, although I swayed from the recipe without trying it as directed. I only had one can of cannelinis, so I substituted a can of black beans which made a nice color addition. We love garlic, so I doubled the amount. I also added 50% more basil and oregano than the recipe calls for. I did not add the water, but relied on the juice from the canned diced tomatoes. I diced two medium jalapeños because the canned tomatoes I had on hand didn’t include chilis. I tossed in about a half teaspoon of dried red pepper flakes, too. I added about a half cup of cooking sherry, as well.
This was amazing! The only changes I made was that I threw in a small parmesan rind while simmering and finished with a spray of EVOO from my Misto. The spices were spot on delicious. Thanks for a great recipe!
I used pinto beans instead of cannellini because that’s what I had on hand and added sweet sausage. My favorite soup so far!!!!!
Awesome. I added a few things, which included 3 cloves garlic, Lacinto kale mixed with regular kale, 2 tsp of curry, diced fresh tomatoes with flaked, hot red pepper, vegetable broth, lemon oil & juice. I simmered it in an electric pressure cooker, stirring frequently until kale was reduced & wilted. I then put the pressure cooker settings on high & cooked for 3 more minutes. This was served at a family get together with few kale fans. They couldn’t get enough!
This was really good. I didn’t the have beans listed so I used black beans. I will definitely make this again.
I’ve got kale like crazy in my garden! This is one of the better things I have found to do with it. I did add the splash of red wine, pinch of chili flakes, and cooked with chicken broth rather than water. My spices were dried and I added rosemary (which I will probably leave out next time). I’ve eaten it on garlic toast (YUM!) and over brown rice. Very filling and healthy! Thanks for the recipe!
This is now my dish-to -pass as well as a huge family favorite! I use cinnamon and chili powder in place of the cumin, add more cans of tomatoes, more water, and add orzo (uncooked),too.
We enjoyed this. Used Roma tomatoes instead of canned and jalapeños rather than green chile. An excellent recipe.
Oh My Goodness this was good!! I added extra veggies to it along with some sausage. I also flavored it with “Mom’s Gourmet”, Antler Rub and Wow a chihuahua. Yummo!!!!
I loved this recipe. I modified it a bit. I sautéed shallots, garlic, red bell peeper, sun dried tomatoes with the oil, and spicy chicken sausage. Then I added white wine and cooked out the alcohol. The kale I used was a different kind of organic kale from Costco. The leaves are smaller and it tastes like a cross between kale and mustard and collard greens. After that, I followed the recipe, but I added less water. It was delish to the 10th power. I served it with quinoa…yummy.
This could become a regular dish for me. I stumbled upon this recipe while looking for other ways to use kale (I have six overproducing plants in my garden this year). Followed the recipe except I used ghee for olive oil, chicken stock instead of water (as suggested in other comments) and omitted the onion powder. I also diced fresh tomatoes instead of using tomatoes from a can, and served over white rice. Everyone loved it–I took it to a friend’s house and not only my kids but theirs finished their plates. Some asked for more! It’s hard to find healthy dishes that my teenagers will eat. Plus my wife and I enjoyed it. I’ll definitely make this again.