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  • Writer's picturechefgabyschuster

White Bean Garlicky Kale Stew

Updated: Aug 15, 2022

You can modify this dish according to the ingredients and the time you have. In my case this is usually the type of preparation that gets me out of trouble, because I use any vegetable I have in the fridge and I add cooked canned beans. This time I was more organized, or rather I remembered to soak the beans in water the night before. I cooked the beans while I chopped and sautéed the vegetables, then let the broth simmer with the vegetables until the beans were completely done. The amount of broth will depend on your taste. I served this soup with and grated Parmesan cheese and cornbread. The recipe for the cornbread is in the previous post.

Makes: around 6 to 8 cups Preparation time: 20 mins Cooking time: 20 mins to an hour


1 cup dried white beans, soaked overnight and cooked


3 cups of cooked/canned white beans. Around 2 drained cans

½ onion, diced

4 to 5 garlic cloves, minced

½ bunch of kale, chopped

1 small zucchini diced

4 to 6 cups of broth, I used chicken bone broth

½ teaspoon coriander

Salt and pepper to taste


  1. Saute the onions and the garlic until they get a little bit of color

  2. Add the kale, zucchini and ground coriander, saute for few minutes

  3. Add a little bit of salt, pepper and the broth

  4. Cook until the veggies are soft

  5. When the veggies are soft: add the cooked beans

  6. Taste and correct the flavor to your taste

  7. Serve with shredded Parmesan cheese and this amazing corn bread

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