Kale and Cannellini Bean Ragù

Name: Kale and Cannellini Bean Ragù
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 30 oz Cannellini Beans; 14 oz Diced Tomatoes; 2 whole Dried Bay Leaves; 1 tsp Fresh Basil; 1 tbsp Fresh Oregano; 0.25 tsp Ground Cumin; 1 lb Kale; 2 whole Minced Garlic; 2 tbsp Olive Oil; 1 whole Onion; 1 tsp Onion Powder; 1 dash Salt & Pepper; 1.5 cups Water

Side Dish 🥗Dinner 🍽️Lunch 🥪Soup 🍲 Italian 🇮🇹 Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️

Kale and Cannellini Bean Ragù brings together tender greens, creamy white beans, and tomatoes with green chiles for a gentle kick, all rounded out by oregano, basil, and cumin. The result is a hearty, herb-forward stew with balanced warmth and satisfying texture, perfect for a cozy weeknight dinner or a make-ahead lunch.

Prep10 mins
Cook1 hr 15 mins
Serves6
DifficultyEasy

1

Heat the olive oil in a large deep skillet over medium-high heat.
2

Add the onions and kale.
3

Cook, stirring, until the onions are translucent and the kale wilts and shrinks in volume, 5 to 7 minutes.
4

Reduce the heat to medium.
5

Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture.
6

Simmer the vegetable mixture until the kale is tender, about 1 hour.
7

Stir in the cannellini beans and keep simmering until the beans are warmed through, about 10 minutes.
8

Stir in the oregano and basil.
9

Add salt and pepper to taste.