Meal Kit

Kale and White Bean Stew

With Cannellini Beans, White Wine, and Thyme

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Winter weather calls for low-fuss meals that pack flavor and warmth. This nourishing take on a classic French soup features fiber-packed kale and cannellini beans in an aromatic broth of tomato, chili, and thyme that’s spiked with white wine. We top it all off with creamy Cheddar cheese for the perfect supper in a bowl.

In Your Box (serves 2)

  • 15 oz. Cannellini Beans
  • 15 oz. Diced Tomatoes, Canned
  • 1 Yellow Onion
  • 6 oz. Kale
  • 4 oz. Thyme Sprigs
  • 2 fl. oz. White Cooking Wine
  • Info
    1 oz. Cheddar Cheese, Shredded
  • 2 Garlic Cloves
  • 1 Vegetable Bouillon Cube
  • 2 Tbsp. Dark Chili Powder
Contains: Sulfites
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Coarsely chop kale. Mince garlic. Peel and cut onion into a fine dice. Stem thyme and coarsely chop leaves. Rinse and drain cannellini beans.

  2. 2

    Deglaze the Garlic and Onion

    In a medium pot over high heat, warm 1 Tbsp. olive oil. Once warm, add the onion and garlic and sauté until translucent and aromatic, about 5–6 minutes. Once cooked, add half of the white wine (this technique is called "deglazing") and simmer for another 2 minutes.

  3. 3

    Start the Broth

    In the same pan with the garlic, onion, and white wine, add the bouillon cube and 1 cup water. Whisk together over medium heat until the bouillon cube has entirely dissolved. Once dissolved, add the drained cannellini beans.

  4. 4

    Finish the Broth

    Add the remaining white wine, chili powder to taste, canned tomatoes (with the juice from the can), thyme (reserving a pinch for garnish), and kale and bring to a boil over high heat. Once boiling, reduce the heat to low and allow to simmer for 5–10 minutes, or until ready to serve. Season to taste with salt and pepper.

  5. 5

    Plate the Dish

    Ladle the stew into shallow bowls. Top with shredded cheese and the remaining thyme.

Home Chef: Fresh Ingredient Delivery To Cook At Home

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.