Go Back
When making Slow Cooker White Bean Kale Stew, you'll need some key ingredients. Each one adds to the rich flavor and texture of this meal. Here’s what you’ll gather: - 2 cups dried white beans (such as Great Northern or cannellini), soaked overnight - 1 tablespoon olive oil - 1 large onion, diced - 3 cloves garlic, minced - 3 medium carrots, diced - 2 celery stalks, diced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 4 cups vegetable broth - 1 (14.5-ounce) can diced tomatoes, undrained - 3 cups kale, chopped (stems removed) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) Each of these ingredients plays a role in making this stew both hearty and nourishing. The dried white beans serve as the base, providing protein and fiber. Fresh vegetables like onion, garlic, carrots, celery, and kale bring in essential vitamins and minerals. Seasonings like thyme and smoked paprika give it warmth and depth. Using vegetable broth and diced tomatoes creates a flavorful liquid base, while salt and pepper enhance all the tastes. Finally, fresh parsley adds a burst of color and freshness when serving. This mix of ingredients makes the stew not just tasty but comforting too. 1. First, soak the dried white beans overnight. This helps them cook faster. Drain and rinse the beans before using them. Set them aside for later. 2. Next, heat olive oil in a large skillet over medium heat. Add the diced onion. Sauté until the onion is soft and clear, which takes about five minutes. This step brings out the onion's sweet flavor. 3. Now, stir in the minced garlic, diced carrots, and diced celery. Cook for another three to four minutes. The goal is to soften these veggies. They will add great flavor to the stew. 1. Combine all ingredients in your slow cooker. Add the soaked white beans, sautéed veggies, dried thyme, and smoked paprika. Pour in the vegetable broth and diced tomatoes. Stir well to mix everything together. 2. For cooking times, you can set your slow cooker to low for six to eight hours. If you are short on time, use the high setting for three to four hours. Either way, the beans should be tender when done. 3. About 15 minutes before you plan to serve, add the chopped kale. Cover the slow cooker again. Let the kale wilt and soften. Finally, season the stew with salt and pepper to taste. Soaking beans is key. It helps them cook better and makes them softer. I soak my dried white beans overnight. This simple step cuts down cooking time and aids digestion. Sautéing vegetables adds depth. I always start by heating olive oil and cooking onions. This brings out their sweet flavor. Adding garlic, carrots, and celery next gives the stew a rich base. This step makes the stew taste so much better. Adding herbs and spices can boost flavor. I like using dried thyme and smoked paprika. These give the stew a warm, earthy taste. You can also try adding bay leaves or a pinch of cayenne for heat. For creaminess, I suggest blending some beans. You can mash a portion of the cooked stew and stir it back in. This thickens the stew nicely. Cream or a splash of coconut milk can also add a smooth texture. {{image_2}} You can switch the white beans for other types. Black beans or chickpeas work well. Each bean adds a unique taste and texture. Try kidney beans for a heartier feel. Feel free to mix up the veggies too. Instead of kale, use spinach or Swiss chard. You can add bell peppers for sweetness. Mushrooms can bring a nice earthy flavor. The goal is to make the stew your own! This stew is great for vegetarians. Use vegetable broth and keep it meat-free. For vegans, ensure all your ingredients are plant-based. The stew is already vegan-friendly with no animal products. If you need a gluten-free meal, this stew is perfect. All the ingredients are gluten-free. Just check any canned items, like tomatoes, for hidden gluten. Enjoy this stew without worry! To store your stew, let it cool first. Use airtight containers for best results. This helps keep the flavors fresh. Place the containers in the fridge. The stew will last up to five days. Make sure to label the containers with the date. You can freeze this stew for longer storage. Use freezer-safe containers or bags. Leave some space at the top, as the stew will expand when frozen. To thaw, place it in the fridge overnight. You can also use the microwave for quick thawing. For reheating, warm it on the stove over low heat. Stir often to avoid sticking. Enjoy your warm, hearty stew again! Yes, you can make this stew ahead of time. It actually tastes better the next day. Just let it cool, then store it in the fridge. When ready to eat, reheat it on the stove or in the microwave. This stew pairs well with crusty bread. The bread helps soak up the broth. You can also add a side salad for a fresh crunch. A sprinkle of fresh parsley on top adds color and taste. The stew is done when the beans are tender. You can check them by tasting a few. If they are soft but not mushy, it's ready. The kale should also be wilted and bright green. You learned how to make a tasty Slow Cooker White Bean Kale Stew. We covered the key ingredients, preparation steps, and the slow cooking process. You also discovered helpful tips for perfecting the stew and ways to customize it. Remember to store leftovers properly to enjoy your meal later. With this recipe, you can explore new flavors and customize it to your liking. Enjoy this healthy and hearty dish, and feel free to make it your own!

Slow Cooker White Bean Kale Stew

Warm up with a comforting bowl of hearty slow cooker white bean kale stew! This delicious recipe features creamy white beans, nutrient-rich kale, and a medley of vegetables, all simmered to perfection in your slow cooker. Perfect for cozy nights, this stew is easy to prepare and packed with flavor. Click through to discover the full recipe and bring this nutritious dish to your table today!
Print Recipe Pin Recipe

Ingredients
  

2 cups dried white beans (such as Great Northern or cannellini), soaked overnight

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon smoked paprika

4 cups vegetable broth

1 (14.5-ounce) can diced tomatoes, undrained

3 cups kale, chopped (stems removed)

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Drain and rinse the soaked white beans. Set aside.

    In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

      Stir in the minced garlic, diced carrots, and diced celery, cooking for another 3-4 minutes until softened.

        Add the sautéed vegetables to the slow cooker along with the soaked white beans, dried thyme, smoked paprika, vegetable broth, and diced tomatoes. Stir well to combine.

          Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beans are tender.

            About 15 minutes before serving, stir in the chopped kale. Cover again and let it wilt and soften.

              Season the stew with salt and pepper to taste before serving.

                - Prep Time: 15 minutes | Total Time: 8 hours | Servings: 6

                  - Presentation Tips: Ladle the stew into bowls and sprinkle with fresh parsley. Serve with crusty bread on the side for a complete meal.