The short version
Cannellini beans, tender kale and carrots in a rosemary tomato broth. Serves 4 · estimated 35 minutes including prep. Remove tough kale stems and slice the leaves thinly so they become tender during the simmer.
Why you’ll love this white bean kale stew
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- One-Pot & Casserole RecipesCannellini beans, tender kale and carrots in a rosemary tomato broth.
- Know before you startRemove tough kale stems and slice the leaves thinly so they become tender during the simmer.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. Remove tough kale stems and slice the leaves thinly so they become tender during the simmer.
Cook along, hands-free
Cook Mode reads each step out loud, runs the timers for you, and listens for “next” — no greasy fingers on your phone.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Tick what you already have — everything else goes on your shopping list.
Missing something? Get it delivered tonight.
We’ll build your list from the unticked ingredients, with one-tap links to Amazon and Walmart grocery.
Equipment
- 6-quart pasta pot with strainer lidSee our pick →
- 8-inch chef’s knifeSee our pick →
Instructions
-
Soften
Heat oil in a large pot. Cook onion and thin carrot slices over medium heat for 6 minutes, stirring.
-
Simmer
Add garlic and rosemary for 30 seconds, then tomatoes, broth and beans. Bring to a simmer and cook for 10 minutes.
-
Add kale
Stir in kale and simmer for 6–8 minutes until both kale and carrot are tender.
-
Thicken
Mash a few beans against the side of the pot. Stir in lemon juice and serve.
Recipe notes
- Timing: Remove tough kale stems and slice the leaves thinly so they become tender during the simmer. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Use chard: Replace kale with sliced chard leaves and simmer for 3–4 minutes.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Keeps for 3 days chilled; loosen with water during reheating.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making white bean kale stew?
Remove tough kale stems and slice the leaves thinly so they become tender during the simmer.
Can I make it ahead?
Keeps for 3 days chilled; loosen with water during reheating.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.