celery

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Tuscan White Bean Stew with Sweet Potatoes and Kale

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This Tuscan White Bean Stew with Kale and Sweet Potatoes is a new weekly staple for me. I make a big batch on a Sunday and have it for lunches throughout the week. It is cozy, comforting, and nutritious! The first time I had a Tuscan White Bean Soup, I was visiting a vineyard chateau in Chianti with my dad when he visited me during my semester abroad in Italy. I vividly remember that lunch where we enjoyed this incredibly hearty stew, that was so simple and rustic, yet complex in flavor. Our steaming hot soups were served with crusty bread and a glass of delicious red wine. Every time I have this soup, I am reminded of that amazing day. Now, I have created my own rustic version, with the addition of kale and white beans for some added flavor and vegetables. While the parmesan rind is optional, it is highly recommended. The flavor that it brings is pretty incredible!

Ingredients:

(Serves 4)

  • 2 tbsp olive oil 

  • 1 yellow onion, diced

  • 3 cloves of garlic, minced

  • 1 large sweet potato, diced

  • ½ head of fennel (or 2 celery stalks), diced

  • 1 15 ounce can of cannellini beans, rinsed and drained

  • 2 sprigs of rosemary

  • 4 cups vegetable broth

  • 4 cups kale, chopped 

  • 1 rind of parmesan cheese (optional) 

  • Pinch red chili pepper flakes

Directions:

  1. Heat oil in a large pot over medium heat. Add onion and cook for about 5-8 minutes, or until they are translucent and soft.

  2. Add the garlic and fennel and cook for 5 minutes, or until vegetables are beginning to soften.

  3. Add sweet potatoes and broth and bring to a boil.

  4. Bring soup to a simmer, and add the rosemary sprigs, parmesan rind, and cannellini beans. Add a pinch of red pepper flakes and set the lid on the pot for 20-25 minutes or until sweet potatoes are soft when pierced with a fork.

  5. Remove rosemary sprigs and parmesan rinds. Add in kale and cook for another few minutes, or until kale has softened.

  6. Serve with fresh parmesan cheese and crusty bread (optional).

* Feel free to add in some ground sausage for an even heartier version.

For the health benefits of kale, check out my recipe for Mustardy Kale Salad.