Soups are a great way to combine a number of healthy ingredients into a delicious one-pot meal. Chef Kyle’s white bean and kale stew is packed with legumes, herbs, vegetables and rustic good taste.

Spring Tuscan Bean & Kale Stew

Makes 1 Gallon


You’ll Need

  • Kale, Rough chopped – 4 cups
  • Spinach, Rough chopped – 4 cups
  • White bean (cannellini) – 3-4 cups
  • White wine – 1 cup
  • Onion, yellow, diced – 1 cup
  • Celery, small diced – 1 cup
  • Tomatoes, medium diced – 2 cups
  • Garlic, minced – 1-3 tablespoons
  • Bacon, smoked, thick diced – ½ -1 cup
  • Ham hock – 1 each
  • Thyme, fresh, chopped – 1 teaspoon
  • Rosemary, fresh, chopped – 1-3 teaspoons
  • Vegetable stock – 2-4 quarts
  • To taste – salt
  • To taste – black pepper
  • Olive oil – as needed (1-2 tablespoons)

Garnish Options

  • Fresh chopped parsley
  • Grilled piece of bread
  • Fresh cracked black pepper
  • Parmesan cheese

Method of Preparation

  1. In large soup pot, turn heat to high and begin sautéing bacon, onions, celery, & garlic in olive oil. Season with salt and pepper.
  2. After 3 minutes, add tomatoes & beans. Sauté for another 2 minutes.
  3. Deglaze with white wine while stirring.
  4. Add stock, ham hock, and fresh herbs and season to taste with salt and pepper.
  5. Reduce heat to a simmer and add kale and cover pot. At this point, simmer low and slow.
  6. Stir every 15 minutes and be sure it does not burn.
  7. After 30 minutes – 2 hours, season to taste and top soup off with fresh spinach.
  8. Season to taste.
  9. Serve.
  10. Enjoy!

Chef Notes

For a festive seasonal twist, and a boost of protein, add shrimp or scallops.

  1. Can omit bacon & ham hock to make vegetarian.
  2. Can use chicken stock or water in place of vegetable stock.
  3. Can add pork, beef, and chicken stew meat for added protein.


From the kitchen of Chef Kyle Williams. Bon appetite!