Healthy Recipes: Spring Tuscan Bean & Kale Stew

Soups are a great way to combine a number of healthy ingredients into a delicious one-pot meal. This white bean and kale stew recipe from Chef Kyle Williams, head chef of our Live Blue Kitchen + Café, is packed with

legumes, herbs, vegetables and rustic good taste.

Makes 1 gallon

Ingredients:

  • Kale, Rough chopped – 4 cups
  • Spinach, Rough chopped – 4 cups
  • White bean (cannellini) – 3-4 cups
  • White wine – 1 cup
  • Onion, yellow, diced – 1 cup
  • Celery, small diced – 1 cup
  • Tomatoes, medium diced – 2 cups
  • Garlic, minced – 1-3 tablespoons
  • Bacon, smoked, thick diced – ½ -1 cup
  • Ham hock – 1 each
  • Thyme, fresh, chopped – 1 teaspoon
  • Rosemary, fresh, chopped – 1-3 teaspoons
  • Vegetable stock – 2-4 quarts
  • To taste – salt
  • To taste – black pepper
  • Olive oil – as needed (1-2 tablespoons)

Garnish options:

  • Fresh chopped parsley
  • Grilled piece of bread
  • Fresh cracked black pepper
  • Parmesan cheese

Method of Preparation:

  1. In large soup pot, turn heat to high and begin sautéing bacon, onions, celery and garlic in olive oil. Season with salt and pepper.
  2. After 3 minutes, add tomatoes and beans. Sauté for another 2 minutes.
  3. Deglaze with white wine while stirring.
  4. Add stock, ham hock, and fresh herbs and season to taste with salt and pepper.
  5. Reduce heat to a simmer and add kale and cover pot. At this point, simmer low and slow.
  6. Stir every 15 minutes and be sure it does not burn.
  7. After 30 minutes – 2 hours, season to taste and top soup off with fresh spinach.
  8. Season to taste.
  9. Serve.
  10. Enjoy!

Chef Notes:

For a festive seasonal twist, and a boost of protein, add shrimp or scallops.

  • Can omit bacon & ham hock to make vegetarian.
  • Can use chicken stock or water in place of vegetable stock.
  • Can add pork, beef, and chicken stew meat for added protein.

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