Bean and Kale Ragu

53 Reviews

Prep: 10 min
Cook: 1 hr 15 min
Ready In: 1 hr 25 min

“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.” - by Stefanie N

Directions

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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
206 cal
10%

Fat
5.7 g
9%

Carbs
31.9 g
10%

Based on a 2,000 calorie diet

Reviews (53)

Rate This Recipe

jeanetterob

Mar. 13, 2008

"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 chicken ..." See morebroth instead of water."

Jenniferdori

Dec. 19, 2008

"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 herbs to..." See more save money. Used chicken broth as another reviewer suggested. I did this in the slow cooker, and it turned out to be very, very tasty, with very little hassle!"

Edges

Jan. 19, 2008

"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 what ..." See moreis called for. I used one and a half cans of beans, and I washed them before I put them in. I sauteed mushrooms with the onions. I also put some Franks Hot Sauce in it, it gave it a nice tangy flavor. When I put it in my bowl, I topped it with parmesan cheese and ate it with crusty sourdough bread. Wonderful!"

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