Soups & Stews > Vegetarian Soups & Stews > Bean & Lentil Soups > White Bean Soup Recipe (Vegetarian)

Spicy White Bean and Kale Stew

A flavorful and hearty Spicy White Bean and Kale Stew, perfect for a chilly evening. This vegetarian stew combines creamy white beans, nutrient-rich kale, and a spicy kick from chili flakes for a satisfying and warming meal. The recipe includes instructions for both stovetop and slow cooker preparation.

Prep Time
15 minutes
Cook Time
30 minutes (stovetop) / 4-6 hours (slow cooker)
Servings
4-6
Ingredients
  • 2 cans (15 oz each), drained and rinsed Cannellini Beans
  • 2 tablespoons Olive Oil
  • 1 medium, chopped Yellow Onion
  • 1 medium, chopped Red Bell Pepper
  • 3 cloves, minced Garlic
  • 1/2 teaspoon (or more, to taste) Chili Flakes
  • 1 teaspoon Smoked Paprika
  • 4 cups Vegetable Broth
  • 1 can (14.5 oz), undrained Diced Tomatoes
  • 6 cups, chopped Kale
  • 1 tablespoon Lemon Juice
  • to taste Salt
  • to taste Black Pepper

Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and red bell pepper and cook until softened, about 5 minutes. Add the minced garlic, chili flakes, and smoked paprika and cook for another minute until fragrant.

Add Beans and Liquids

Stir in the cannellini beans, vegetable broth, and diced tomatoes (with their juice). Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

Add Kale and Finish

Stir in the chopped kale and cook until it wilts, about 5 minutes. Stir in the lemon juice and season with salt and black pepper to taste. Serve hot.

Slow Cooker Instructions

Add all ingredients (except lemon juice) to a slow cooker. Cook on low for 4-6 hours, or until the kale is tender. Stir in lemon juice before serving.

Nutrition Facts Estimated per 100g of product

(Values are approximate)
Calories: 70kcal
Protein: 5g
Fat: 2g
Carbohydrates: 10g
Fiber: 4g
Sodium: 250mg

Other Considerations for Nutrition

This stew is packed with vitamins and minerals from the kale and beans. Adjust the amount of chili flakes to control the spice level. To lower sodium, use low-sodium vegetable broth and undrained diced tomatoes. Ensure to adjust salt to your personal preference.

← Smoky Vegetarian Black Bean Soup →

FAQ

  • Can I use other types of beans?

    Yes, you can substitute other beans such as great northern beans or navy beans for the cannellini beans.
  • Can I add protein?

    Yes, add some vegan sausage or smoked tofu to the stew to up the protein levels.
  • How long does it keep in the refrigerator?

    This stew can be stored in an airtight container in the refrigerator for up to 3-4 days.