Bean and Kale Ragu

Bean and Kale Ragu

62
Stefanie N 1

"Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew."

Ingredients

1 h 25 m {{adjustedServings}} servings 206 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 31.9g
  • 10%
  • Protein:
  • 8.7 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 592 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
  2. Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.
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Reviews

62
  1. 77 Ratings

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Yum yum is all I have to say!! I just added more garlic and a little wine as suggested. I will be making this again!! Didn't use onion powder or basil and used T of dry oregano. Also used ch...

This was great! I reduced the beans to one can and threw in regular diced tomatoes, adding red pepper flakes to make it spicier (I can't find canned tomatoes with chilis). I also used dried he...

This is delicious! I made it for dinner tonight, and it was really really good. I made a few changes: I used frozen kale, defrosted it in water and then put it in. I also used less Kale then...