White Bean and Kale Stew

Servings: 6-8



  • 2 TBSP Extra-Virgin Olive Oil
  • 1 Onion, small-diced
  • 2 Carrots, small-diced
  • 2 Yukon Gold Potatoes, small-diced
  • 1 tsp Kosher Salt
  • 2 15 oz Cans White Cannellini Beans, undrained (Divided)
  • 4 Cups Chicken or Vegetable Stock
  • 1 TBSP Herban Legend Seasoning
  • *1 parmesan heel (optional)
  • **1 Bunch Swiss Chard, washed & rough- chopped
  • 1⁄2 Cup Parmesan Cheese, shredded



  • Crusty Bread
White Bean and Kale Stew

Notes* I buy wedge parmesan cheese when its on sale and always save the heel as it adds taste and texture to soups and sauces. **You may also use only half of a bunch OR use 2-3 of handfuls of baby spinach. IF using baby spinach, do not add until you add the shredded parmesan cheese as 5 minutes is all it needs to wilt.


Step 1:

In a soup pot, add olive oil with onions, carrots, potatoes and salt. Sauté for about 10 minutes.

Step 2:

In a blender, add 1 cup of stock with 1 can of white beans. Blend until smooth.

Step 3:

Pour mixture into pot and add remaining stock with swiss chard. Be sure to submerge chard into soup.

Step 4:

Add 1 can of beans, parmesan heel (if using), Herban Legend Seasoning and bring to a boil.

Step 5:

Cover and let simmer for about 20 to 25 minutes or until potatoes and carrots are tender.

Step 6:

Uncover and add shredded parmesan cheese. Simmer for an additional 5 minutes.

Step 7:

Remove parmesan heel and serve immediately with crusty bread on the side.