White Bean Stew & Greens

High in nutritional value, kale adds an earthy flavor to this bean, bacon, and vegetable stew recipe that takes less than 30 minutes to prepare.

White Bean Stew & Greens
Servings: 4 Prep 10 mins Cook 17 mins


  • 4 slices bacon, cut crosswise into 1/2-inch pieces
  • 1 small onion, chopped
  • 2 cans (15.5 ounces each) cannellini beans, drained and rinsed
  • 1 teaspoon chopped fresh rosemary
  • 1 cup low-sodium chicken broth
  • 1 bunch kale, rinsed, trimmed and cut into 1-inch pieces (about 7 cups)
  • 1/8 teaspoon each salt and black pepper

Make It

1. Cook bacon in a Dutch oven over medium heat for 6 minutes or until crisp; remove with a slotted spoon and set aside.

2. Add onion to pot and cook for 5 minutes or until softened. Stir in beans and rosemary and cook 1 minute. Add broth to pot; bring to simmer.

3. Stir kale into beans in pot and cover; cook 5 minutes. Remove cover and stir kale until wilted. Stir in reserved bacon, salt and pepper. Serve immediately.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 348, Fat, total (g): 12, chol. (mg): 17, sat. fat (g): 4, carb. (g): 45, fiber (g): 11, pro. (g): 16, sodium (mg): 847, Percent Daily Values are based on a 2,000 calorie diet.