Name: Butter Bean and Kale Stew
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 Tbsp. extra-virgin olive oil; 1 medium yellow onion, diced; 2 carrots (scrubbed or peeled), diced; 2 celery stalks, diced; 1 tsp. table salt (plus more as desired); 1/2 tsp. black pepper; 3 garlic cloves, minced; 3 Tbsp. tomato jam (plus more for serving) (see note); 1 Tbsp. tomato paste; 1 bunch kale (stems removed), chopped (about 8 loosely packed cups); 2 (15 oz.) cans butter beans, drained and rinsed; 1 (25 oz.) can crushed tomatoes, preferably San Marzano; 2 cups vegetable broth; 1 bouquet garni (1 bay leaf, 4 parsley stems, 2 thyme sprigs, 1 rosemary sprig, 2 oregano sprigs) (see note); fresh basil and parmesan or burrata for serving, optional

Description

Butter bean stew is a healthy and easy vegetarian one-pan meal that is hearty yet bright and fresh. With the addition of fresh kale, it's packed with vegetables, and there's plenty of protein to keep feeling satisfied.

Ingredients

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2 Tbsp. extra-virgin olive oil
1 medium yellow onion, diced
2 carrots (scrubbed or peeled), diced
2 celery stalks, diced
1 tsp. table salt (plus more as desired)
1/2 tsp. black pepper
3 garlic cloves, minced
3 Tbsp. tomato jam (plus more for serving) (see note)
1 Tbsp. tomato paste
1 bunch kale (stems removed), chopped (about 8 loosely packed cups)
2 (15 oz.) cans butter beans, drained and rinsed
1 (25 oz.) can crushed tomatoes, preferably San Marzano
2 cups vegetable broth
1 bouquet garni (1 bay leaf, 4 parsley stems, 2 thyme sprigs, 1 rosemary sprig, 2 oregano sprigs) (see note)
fresh basil and parmesan or burrata for serving, optional

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Instructions

Heat oil in a Dutch oven or large pot over medium heat. Add onion, carrots and celery and cook, stirring occasionally, until soft, 4-6 minutes. Stir in garlic, tomato jam and tomato paste and cook until fragrant, about 1 minute. Sprinkle with salt and pepper.
Add kale and beans and cook until the kale starts to wilt, about 4 minutes. Add crushed tomatoes and vegetable broth and bring to a boil. Reduce heat to maintain a simmer, add bouquet garni, and cook, covered, until the kale is tender, about 15 minutes.
When kale is tender, remove bouquet garni and discard. Adjust seasoning and add more salt if desired. Serve the stew with fresh basil and cheese, if desired, and another spoonful of tomato jam.

Notes

Use your favorite brand of tomato jam (those with lemon and honey work well).
If you can't find tomato jam, you may use red pepper jelly.
A bouquet garni is typically a bay leaf, parsley stems, thyme and other herbs. To assemble, lay a fresh bay leaf on kitchen twine then place the other herbs on top of the bay leaf. Roll the leaf around the herbs and use the twine to tie it into a bundle.
Bring stew to room temperature before transferring to an air-tight container and store in the refrigerator for up to 4 days. The stew may be frozen for up to 3 months.

Prep Time: 5 min.
Cook Time: 25 min.
Category: stews
Method: simmering
Cuisine: Italian, Mediterranean