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Bowl of slow cooker white bean and kale stew with vegetables and herbs—cozy winter meal

Slow Cooker White Bean & Kale Stew – Cozy Winter

Warm, hearty stew loaded with creamy white beans, tender kale, and aromatic vegetables—perfect for cozy winter dinners or meal prep!
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Ingredients Equipment Method Notes

Ingrédients
  

  • - 2 15 oz cans navy or cannellini beans, drained and rinsed
  • - 3 cups kale stems removed and chopped
  • - 1 large carrot peeled and diced
  • - 1/4 cup celery diced
  • - 1/2 cup yellow onion diced
  • - 3 cloves garlic minced
  • - 1 14 oz can diced tomatoes
  • - 2 1/2 cups low-sodium vegetable broth
  • - 1/2 tsp crushed red pepper
  • - 1 tsp dried rosemary
  • - 1 tsp dried thyme
  • - 1 tsp dried oregano
  • - 1/2 cup Parmesan cheese shredded (optional)
  • - Salt and black pepper to taste

Equipment

  • Slow cooker, cutting board, knife, measuring cups, ladle.

Method
 

  1. Add beans, carrot, celery, onion, garlic, tomatoes, broth, and all spices to slow cooker.
  2. Stir well, cover, and cook on low 4 hours or high 2 hours.
  3. Add chopped kale, stir, cover, and cook an additional 30 minutes on high until kale is wilted.
  4. Ladle into bowls; top with Parmesan if desired. Season with salt and pepper.

Notes

Add potatoes or parsnips for extra bulk. Freeze leftovers up to 3 months for easy reheating.
Calories: 220
Protein: 10g