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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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Equipment

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

Ingredients
  

  • - 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

Instructions
 

  • Add beans, carrot, celery, onion, garlic, tomatoes, broth, and all spices to slow cooker.
  • Stir well, cover, and cook on low 4 hours or high 2 hours.
  • Add chopped kale, stir, cover, and cook an additional 30 minutes on high until kale is wilted.
  • 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