Kale + White Bean Stew

When it comes to fall and winter season, there's nothing like a nutritious stew to heat up a cold night and boost the immunities.  With fall season here and winter just around the corner, this Kale + White Bean Stew is a perfect remedy for all things cold.  That being said, we will be featuring different soups to warm the soul all week!

Serves 3-4

Total Time: 20 minutes 


  • 1 tablespoon coconut oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 6 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 5 bay leaves
  • 1 teaspoon chili flakes (adjust depending on how spicy you like it)
  • 2- 2 ½ cups cooked white beans (lima, butter, navy, cannelini…)
  • 2 cups packed shredded kale leaves
  • 2 cups vegetable broth (homemade)
  • 1 can (14 oz.) organic whole tomatoes
  • Sea salt
  • Cracked black pepper
  • Cold-pressed olive oil to garnish
  • *Optional: Parsley to garnish


  1. Heat coconut oil in a large pot.
  2. Chop carrots, celery, onions and garlic.  Add to the pot with a couple pinches sea salt, chili, bay leaves and paprika. Cook until veggies are softened and the onions are almost translucent.
  3. Add all other ingredients, bring to a boil, season to taste, and serve with a drizzle of olive oil (since everything is cooked, you don’t need to heat it long).

NOTE: If you are going to let it simmer for a while, add the kale about 5-10 minutes before serving so that it retains more of its nutritional value.


Recipe has been modified, but it was inspired by My New Roots