Bean and Kale Ragu

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.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 25 mins
• Calories: 207 Calories

Ingredients

• 1 onion, chopped
• 2 tablespoons olive oil
• 1 teaspoon onion powder
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh oregano
• 2 bay leaves
• 1 teaspoon chopped fresh basil
• 1 (14 ounce) can diced tomatoes with green chile peppers
• 1 pound kale, stems removed and leaves coarsely chopped
• 2 (15 ounce) cans canned cannellini beans, drained and rinsed
• 1.5 cups water
• 0.25 teaspoon ground cumin

Recipe Instructions

Step 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.

Step 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.