A hearty one-pot stew with tomatoes, herbs and an optional vegetarian cheese finish.
Serves 4 | Preparation: 20 minutes | Cooking: 40 minutes | Total: 60 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
300 g kale, stems removed, chopped
2 × 400 g tins white beans, drained and rinsed (about 480 g drained)
1 onion, chopped
2 carrots, diced
2 celery stalks or celeriac, diced
3 garlic cloves, minced
3 tbsp olive oil
400 g chopped tomatoes
800 ml vegetable stock
1 tsp dried rosemary or thyme
1 tsp salt
Method
Soften the onion, carrots and celery in the oil until golden at the edges, about 10 minutes, then add the garlic and herbs for a minute.
Add the tomatoes, stock, beans and salt. Bring to the boil, then simmer for 20 minutes.
Stir in the kale and cook until tender but still bright, about 10 minutes. Mash a few beans against the pot to thicken the broth.
Season to taste and serve with crusty bread and vegetarian hard cheese, if liked.
Variations and substitutions
Swap kale for cavolo nero or chard. Freezes well.
Add extra cooked beans for a thicker stew, reducing the stock if you prefer it less brothy. Omit cheese for a vegan meal.
Homegrown and seasonal produce
Use kale, cavolo nero or chard from the garden, removing tough stalks. Stored carrots and a small piece of celeriac can replace fresh celery.
Storage and freezing
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze suitable portions for up to 3 months; defrost in the fridge, use within 24 hours and reheat once until piping hot throughout.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph illustrating the ingredients or a serving idea.
