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White Bean Kale Potato Stew

Helen T. Patterson
A cozy, vegetable-packed stew made with tender potatoes, nutrient-rich kale, and creamy white beans simmered in a savory broth.
This easy one-pot recipe is hearty, high in fiber and plant-based protein, and perfect for a wholesome family meal or weekly meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Everyday Cooking, Seasonal
Servings 6

Equipment

  • (1) Large pot or Dutch oven
  • 1 cutting board
  • (1) Chef’s knife
  • 1 wooden spoon or ladle
  • 1 vegetable peeler
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 2 tablespoons olive oil
  • 1 –2 medium onions diced
  • 4 cloves garlic minced
  • 3 medium carrots diced (optional, for sweetness)
  • 2 celery stalks diced (optional, for extra depth)
  • 3 –4 medium potatoes peeled and cubed
  • 4 cups vegetable or chicken broth
  • 1 15-ounce can white beans (cannellini, butter, or navy), drained and rinsed
  • 4 cups chopped kale thick stems removed
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • ¼ teaspoon red pepper flakes optional, for gentle heat

Instructions
 

  • Prepare and Organize Ingredients: Before you start cooking, set yourself up for success by preparing all the vegetables and pantry items.
    Peel the potatoes and cut them into evenly sized cubes, about bite-sized, so they cook through at the same pace.
    Dice the onions finely to create a flavor base, and mince the garlic so it distributes evenly in the stew.
    If using carrots and celery, dice them into small pieces for consistent texture.
    Remove any tough stems from the kale and chop the leaves into manageable pieces.
    Having everything prepped before heating the pot makes the cooking process smooth and stress-free.
  • Sauté the Onion and Garlic: Place a large pot or Dutch oven on the stove over medium heat.
    Drizzle in the olive oil and allow it to warm until it shimmers but does not smoke.
    Add the diced onions and cook them for about 3 to 4 minutes, stirring occasionally, until they soften and begin turning translucent.
    This step builds the aromatic foundation of the stew.
    Next, stir in the minced garlic and cook for about 30 seconds—just long enough for the garlic to release its fragrance without burning.
    This quick sautéing ensures your stew will have a deep, savory base flavor.
  • Build Flavor with Vegetables: Now, add the carrots and celery (if you’re including them) to the pot along with the sautéed onion and garlic.
    Stir them well to coat with the oil and aromatics. These vegetables bring subtle sweetness and earthy depth to the stew.
    Immediately after, add the cubed potatoes and toss them in the mixture so they absorb some of the aromatic oils before simmering.
    This step enhances their natural flavor and prevents them from tasting bland.
  • Add the Broth and Simmer: Pour the broth (vegetable or chicken, depending on your preference) into the pot, making sure the liquid covers the potatoes and vegetables completely.
    Turn up the heat until the mixture comes to a gentle boil, then reduce it to a steady simmer.
    Cover the pot loosely with a lid and cook for about 15 minutes, or until the potatoes are fork-tender.
    Stir occasionally to prevent sticking at the bottom and to ensure even cooking.
    This simmering process allows the potatoes to soften while infusing the broth with their natural starch, which helps thicken the stew slightly.
  • Incorporate the Beans and Kale: Once the potatoes are tender, stir in the drained and rinsed white beans.
    These beans not only boost the protein and fiber content but also add a creamy, hearty texture.
    After the beans are mixed in, add the chopped kale. Stir the kale gently into the hot broth so that it begins to wilt down.
    Cover the pot again and let the stew simmer for another 5 to 7 minutes.
    The kale will soften without losing all of its vibrant green color, and the flavors of the beans will meld with the broth.
  • Season and Adjust to Taste: Remove the lid and season the stew with salt, freshly ground black pepper, and, if desired, a pinch of red pepper flakes for a mild kick.
    Stir everything thoroughly so the seasonings are evenly distributed. Taste the broth carefully—this is your chance to fine-tune the flavor.
    If you prefer a stronger savory depth, add a little more salt.
    For a brighter flavor, you can also add a small squeeze of lemon juice at this stage, though it’s optional.
    Adjusting at the end ensures the seasoning balances the stew perfectly.
  • Serve and Enjoy Warm: Once seasoned, your kale, potato, and bean stew is ready to serve.
    Use a ladle to scoop generous portions into bowls.
    This stew pairs beautifully with a slice of crusty bread for dipping or can be enjoyed on its own as a complete, nutrient-rich meal.
    Serve it warm for the best comfort, and store any leftovers once cooled.

Notes

  • Dice vegetables evenly to ensure they cook at the same rate and give the stew a balanced texture.
  • Rinse canned beans thoroughly to remove excess sodium and improve flavor.
  • Remove tough kale stems so the greens cook down tender without stringy bits.
  • Use good-quality broth—this is the backbone of flavor in the stew.
  • Taste and adjust seasoning just before serving for the best flavor balance.