Kale & Cannellini Stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 159.0
  • Total Fat: 4.0 g
  • Cholesterol: 7.8 mg
  • Sodium: 514.3 mg
  • Total Carbs: 24.8 g
  • Dietary Fiber: 6.8 g
  • Protein: 7.2 g

View full nutritional breakdown of Kale & Cannellini Stew calories by ingredient
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Submitted by: LESLIEHENRY


hearty vegetarian dish, can be side dish or meal on its own. hearty vegetarian dish, can be side dish or meal on its own.
Number of Servings: 4


    1 bunch Kale, leaves removed from stalk, rinsed and drained
    1 15 oz. can Cannellini Beans, drained
    1 28 oz. can Diced Tomatoes
    1/2 Green Bell Pepper, rinsed, de-seeded, diced
    2-3 stalks Celery, rinsed, trimmed
    2-3 Green Onions (Scallions), rinsed, ends trimmed
    1 tsp. Old Bay Seasoning
    dash Frank's Hot Sauce


I use a Le Crueset cast iron covered "oven" for this dish. Use garbanzo bean flour instead of white (wheat) flour.


Start with a roux of sorts made with the butter, flour and Old Bay seasoning. Stir in the chopped peppers, scallions and celery. Add the entire can of tomatoes. Chop the kale. Add the kale and enough liquid (water) to cook. About 20 minutes later add the beans. Cook on low for 30 to 40 more minutes to let flavors develop.

Serving Size: Makes 4 servings


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