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Bean stew in a black bowl with a spoon next to it.
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5 from 7 votes

Kale White Bean Stew (Vegan & GF)

This Bean Stew is loaded with an array of veggies including white beans and kale. Perfect for an easy comforting dinner.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dinner, Main Course, Soup
Cuisine: American, Gluten Free
Servings: 8
Calories: 184kcal
Author: Stephanie


  • 2 stalks celery diced
  • 2 large carrots diced- or 3 medium
  • 1 large sweet onion chopped
  • 3 cloves garlic minced
  • 1 tsp. thyme
  • 1 bay leaf
  • ¼ tsp. fennel seed
  • 2 tbsp. olive oil
  • 3 medium russet potatoes peeled & diced
  • 2- 15 ounce cans cannellini beans drained & rinsed
  • 1 15 ounce can diced tomatoes
  • 4 cups vegetable broth
  • 2-3 cups chopped kale
  • salt & pepper to taste
  • red chili pepper flakes- optional


  • Place olive oil in large soup pot over medium heat and add onions, celery, carrots, garlic, thyme, bay leaf & fennel seeds. 
  • Cook about 5-7 minutes till veggies are translucent.
  • Then add remaining ingredients reserving the kale till the last 5 minutes of cooking.
  • Bring to a boil, then reduce heat to medium low and cook 30-35 minutes till veggies are just tender.
  • Add chopped kale the last 5 minutes of cooking.
  • Taste for salt and pepper.


Can also add a dash of red chili pepper flakes if you like just a little spicier.


Serving: 1serving | Calories: 184kcal | Carbohydrates: 28.4g | Protein: 7.9g | Fat: 4.9g | Sodium: 431mg | Potassium: 849mg | Fiber: 6g | Sugar: 4.4g | Calcium: 74mg | Iron: 2mg