This chunky Italian vegetable stew is thick with tender ribbons of Lacinato and curly kale, soft cannellini beans, sweet carrots, and fragrant leeks and garlic in a tomato-broth that finishes with a bright drizzle of olive oil.
Hands-on prep is short (about 10–15 minutes) and the stew simmers for about 30 minutes to deepen flavor and thicken. It’s an excellent weeknight main or make-ahead lunch—serve with crusty bread and quick pickles for contrast.
Why You’ll Love This Recipe
Hearty without heaviness: beans and kale give satisfying texture and protein while a simple simmer concentrates the tomato-broth into a cozy, spoonable stew. For a crisp, acidic counterpoint on the side, try Refrigerator Pickles (they’re an easy, crunchy match).
This stew works as a standalone bowl or as part of a casual spread—pair it with bread, a simple salad, or pickles for contrast.
Ingredients You’ll Need
How to Make the Stew
- Heat 2 tablespoons of oil in a large pot or Dutch oven over medium heat. Add the leeks and onion, and cook – stirring occasionally – until soft, about 8. Add the carrots and celery and cook for another 5 minutes before adding the kale and cooking, stirring occasionally, for another 2 to 3 minutes.Stir in garlic and cook until fragrant, about 1 minute.
- Add the broth, beans, tomatoes (and their juices), crushed red pepper, bay leaf, salt, and pepper and bring to a boil. Reduce heat and simmer, 3/4 of the way covered, until thickened, about 30 minutes.
- Season to taste.
- When ready to serve, ladle soup into bowls and top each bowl of soup with a drizzle of the remaining olive oil. Serve with bread and cheese if desired. Adding cheese of course will make this non-vegan, but very delicious.
Keep Kale Tender
Kale is hearty but can become tough if overcooked. Removing the thick stems and slicing leaves into ribbons speeds tenderizing while preserving texture. For another related idea, try Wild Rice Salad with Roasted Vegetables and Lemon-Tahini Dressing.
Add the sliced kale after the carrots and celery have softened; cook for only 2 to 3 minutes before adding the garlic so the leaves wilt but keep some bite.
- Strip stems by folding each leaf and slicing along the rib.
- Slice leaves into 1/2-inch to 1-inch ribbons for even cooking.
- Add kale late in the sauté stage, not at the very start.
How to Boost Umami
If you want a deeper savory base, add small pantry boosts sparingly and taste as you go: a teaspoon or two of tomato paste, a splash of soy sauce, or 1 teaspoon of miso dissolved in a few tablespoons of warm broth all work well.
Be cautious—these are concentrated flavors, so start small and adjust after the 30-minute simmer.
- Tomato paste (1–2 teaspoons) amps tomato richness.
- Low-sodium soy sauce or liquid aminos adds savory depth without salt overload.
- White or brown miso (start with 1 teaspoon, dissolved) brings rounded umami and complexity.
Finish with Olive Oil
A final drizzle of good olive oil brightens the stew and gives the broth a glossy finish. Reserve roughly 2 tablespoons of the 4 tablespoons of oil for this purpose.
If you like, finish an individual bowl with a little lemon zest or a squeeze of lemon juice for added brightness.
- Reserve oil at the start—use half for sautéing, half for finishing.
- Drizzle just before serving so the oil’s flavor remains fresh.
- Optional: finish with lemon zest or a few chili flakes for contrast.
Tips for Success
Reserve oil for finishing: Heat only 2 tablespoons of the olive oil for sautéing and reserve about 2 tablespoons to drizzle on the finished bowls—this brightens the stew and adds a silky mouthfeel.
Control kale texture: Remove thick stems from both kales and slice the leaves thinly. Add kale after the root vegetables have softened and cook just 2 to 3 minutes so it stays tender without turning mushy.
Taste before serving: Because the stew simmers about 30 minutes and the broth concentrates, always recheck and adjust kosher salt and black pepper at the end.
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Frequently Asked Questions
Make-Ahead & Storage
This stew stores well in the fridge for 3–4 days—flavors often deepen overnight, making leftovers especially good. Reheat gently on the stove and add a splash of broth if the stew has thickened too much.
For quick weeknight meals, double the batch and freeze portions for easy lunches or dinners later.
(Vegan) Chunky Italian Vegetable Stew
Equipment
- large pot or Dutch oven
Ingredients
- 4 tablespoons olive oil
- 2 leeks white and light green parts only, sliced
- 1 large yellow onion large, diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 6 cloves garlic chopped
- 1 bunch Lacinato kale thick stems discarded and leaves sliced
- 1 bunch curly kale thick stems discarded and leaves sliced
- 1 32 oz container vegetable broth
- 2 15-ounce cans cannellini beans drained and rinsed
- 1 28-ounce can diced tomatoes
- 1/2 teaspoon crushed red pepper flakes
- 1 bay leaf
- kosher salt and black pepper
Instructions
- Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the leeks and diced yellow onion and cook, stirring occasionally, until soft, about 8 minutes.
- Add the carrots and diced celery and cook, stirring occasionally, for 5 minutes. Add both types of sliced kale and cook, stirring occasionally, for 2 to 3 minutes. Stir in the chopped garlic and cook until fragrant, about 1 minute.
- Add the vegetable broth, the drained and rinsed cannellini beans, the diced tomatoes with their juices, crushed red pepper flakes, and the bay leaf. Season with kosher salt and black pepper, bring to a boil, then reduce heat and simmer covered three-quarters of the way until thickened, about 30 minutes.
- Taste and adjust seasoning with additional kosher salt and black pepper as needed.
- When ready to serve, ladle stew into bowls and drizzle each bowl with the remaining olive oil. Serve with bread and, if desired, grated cheese (note: adding cheese will make this non-vegan).
