Channel the European countryside with simple stewed white beans with tomatoes and kale. Cook whole peeled tomatoes with fresh herbs, hearty beans, and kale for a healthy and heart-warming vegetarian meal.

I tried and tested this rustic meal all winter long to find the right combination of ingredients. By using different shapes and sizes of beans plus the crunch of just-cooked kale, this recipe has all the textures and flavors you’ll crave all year long.

The Magic of a Dutch Oven
This recipe is one of many that I cook in my yellow Le Creuset dutch oven, which was a wedding gift from my grandparents. I recommend adding a dutch oven to your wish list (if you don’t already have one), because it distributes heat evenly, can go directly from stovetop to oven, and is great both for cooking and for serving. It’s a big ticket item, but know it will last for decades to come. Other things I cook in my dutch oven:
- rosemary and roasted garlic bread
- mac and cheese
- whole wheat French bread
- pretty much any soup

Choosing Tomatoes
With a simple recipe like this, it’s important to use great tasting ingredients. I used Cento San Marzano tomatoes, which I got them for $3.49 at Wegmans, nothing fancy. There was a giant basil leaf at the bottom and the only ingredients are organic San Marzano tomatoes and puree, salt, and an organic bay leaf. Learn more about canned tomatoes in this Bon Appetit article.

Stewed White Beans with Tomatoes and Kale

- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 cup shallots, finely diced (2–3 shallots)
- 1 garlic clove, minced
- 1 28 oz can whole peeled tomatoes (preferably San Marzano tomatoes)
- 2 stems rosemary
- 2 tsp kosher salt
- 2 cans cannellini beans, drained and rinsed
- 1 can small white beans, drained and rinsed
- 1 head kale, roughly chopped
Instructions
- Heat 2 tablespoons olive oil in a large pan with a lid or dutch oven over medium heat. Add shallots and cook, while stirring for 30 seconds. Add garlic and cook, stirring, until shallots and garlic are translucent and fragrant, about 3 minutes.
- Add tomatoes and their juices. Cook, using your spatula to break up the tomatoes into bite-sized chunks. Add the rosemary and 2 tsp kosher salt. Cook, stirring occasionally, for 5 minutes.
- Add beans and bring back to a simmer. Reduce heat to low, cover, and cook for 20 minutes.
- Remove the rosemary stalks (some leaves will remain) and add the chopped kale. Cook while stirring until the kale is wilted, about 3 minutes. You may have to do this in 2 parts, depending on the size of your pot. Season to taste with salt and pepper. Serve with a torn piece of crunchy baguette.
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Lori says
I love white beans and these look so homey and satisfying! And the kale racks up the nutritional count for sure! Awesome!
★★★★★
Sarah says
Thanks Lori, it’s truly one of my favorite recipes!
Niki says
I’m always looking for meatless meal ideas. This looks so good any comforting! Definitely going my list of dishes to try!
★★★★★
Sarah says
Thanks Niki, I hope you love it!
Abbey says
I never cook with white beans, but this changed everything! Love the combo of the tomatoes. Thanks for those tips about choosing the best ones. LOVE Wegman’s!
★★★★★
Sarah says
I don’t know if we would survive without Wegmans. Do you know they have an app? I can load up all the ingredients I need and it sorts everything by aisle (aka my husband can do the shopping!)