This hearty Kale, White Bean, and Potato Stew is a comforting and nutritious dish perfect for chilly days. Packed with fiber-rich beans, tender kale, and creamy Yukon Gold potatoes, it’s both filling and healthy. The red-wine vinegar adds a touch of acidity that brightens up the flavors, making this stew a perfect go-to for a wholesome meal.
Kale, White Bean, and Potato Stew
Course: MainCuisine: American4
servings10
minutes30
minutes250
kcalIngredients
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 onion, diced
1 stalk celery, sliced
1 carrot, peeled and diced
8 ounces Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
Coarse salt and freshly ground pepper, to taste
1 bunch kale, stems removed, leaves torn into small pieces (about 4 cups)
1 (15-ounce) can navy beans, drained and rinsed
2 teaspoons red-wine vinegar
Directions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, celery, and carrot, and cook until softened, about 5 minutes.
- Stir in the Yukon Gold potatoes, season with salt and pepper, and cook for another 2-3 minutes.
- Add 4 cups of water and bring the mixture to a boil. Reduce heat and let the stew simmer for 15-20 minutes, or until the potatoes are tender.
- Stir in the kale and navy beans, cooking for another 5 minutes until the kale is wilted and the beans are warmed through.
- Stir in the red-wine vinegar and adjust seasoning with more salt and pepper, if needed.
- Serve hot, drizzled with a little extra olive oil for added richness.
Notes
- Nutrition Facts (Per Serving)
Total Fat: 7
Cholesterol: 0 mg
Sodium: 220 mg
Total Carbohydrates: 38 g
Sugars: 3 g
Protein: 8 g
This Kale, White Bean, and Potato Stew is a flavorful and nutritious dish that’s perfect for both lunch and dinner. It’s rich in nutrients and will keep you satisfied without being heavy. Enjoy it with some crusty bread on the side for an even heartier meal.
