Cannellini Bean and Kale Stew

Packed with vegetables, you’d never know this hearty stew is so good for you. So full of flavor, its perfect for a cold winter night.


1/4 cup extra virgin olive oil
1 medium red onion, finely diced
1 medium carrot peel, coarsely diced
1 celery stalk, coarsely diced
2 cloves garlic, finely chopped
1/2 teaspoon red pepper flakes
1/2 cup Classic Red
1 bunch Lacinato kale, washed stemmed and coarsely ripped into pieces
1/3 cup white wine
I 15.5 oz can of cannelloni beans
Sea salt
Parmesan Cheese
Toasted bread crumbs

* Skip the Parm to make it vegan.
** Skip the bread crumbs to go gluten-free!


In a stock pot, heat oil. When the oil is hot, add the onion, carrot and celery and sauté over medium / low heat until the vegetables are soft but not browned, about 15 minutes. Add the garlic and dried red pepper flakes and sauté until the garlic is fragrant, about 2 to 3 minutes. Add the Classic Red and white wine and bring to a boil. Immediately add the kale to the pot and boil until the greens begin to wilt. Cover the pot, reduce the heat to low and cook, stirring the stew often, for 30 minutes. Add the cannellini beans to the stew. Season to taste with salt and continue cooking for about 15 minutes more, until the stew has thickened. If the stew still has a lot of liquid, remove the lid, turn the heat up and boil away the excess liquid. Divide the stew between 4 bowls and drizzle each serving with olive oil, sprinkle with parmesan cheese and toasted bread crumbs.

John Vitelli