Kale and White Bean Stew

With Cannellini Beans, White Wine, and Thyme

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

Calories Conscious
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)

  • 6 oz. Kale
  • 2 Garlic Cloves
  • 1 Yellow Onion
  • 4 Thyme Sprigs
  • 15 oz. Cannellini Beans
  • 2 fl. oz. White Cooking Wine
  • 1 Vegetable Bouillon Cube
  • 2 Tbsp. Dark Chili Powder
  • 15 oz. Diced Tomatoes, Canned
  • Info
    1 oz. Cheddar Cheese, Shredded
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • Step 1 - Prepare the Ingredients

    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.

  • Step 2 - Deglaze the Garlic and Onion

    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.

  • Step 3 - Start the Broth

    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.

  • Step 4 - Finish the Broth

    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.

  • Step 5 - Plate the Dish

    Plate the Dish

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