White Bean & Kale Stew

11 65 282
Ingredients Minutes Calories
Prep Cook Servings
10 min 55 min 6
White Bean & Kale Stew
Health Highlights


1 tsp Coconut oil
1 cup White onion
2 clove(s) Garlic (minced)
2 cup chopped Carrots
2 cup diced Celery
2 cup Sweet potato (scrubbed and cubed)
2 can (19oz) Navy beans, white, canned (drained and rinsed)
1 1/2 cup Vegetable stock/broth
2 tbsp Turmeric, powder
1/2 tbsp Sea Salt
2 cup Kale


Pre-heat oven to 375°F. In a stove top/oven safe pot, melt the coconut oil over medium high heat. Add the onion, garlic, carrots and celery. Sauté for about 10 minutes or until soft. Stirring often.

Add in sweet potato, beans, stock, turmeric and sea salt. Stir well and simmer on low heat for 3 - 5 minutes.

Remove from heat, toss on the lid and pop the whole pot into the oven.

Bake for 30 minutes. Be sure to check the stew every 7-10 minutes to stir. Add more stock if the stew is too thick for your preference.

With 5 minutes left on the oven timer, add in the kale and stir well.

Remove from oven and serve. This stew also freezes really well so you can even make it ahead!

Nutrition Facts

Per Portion

Calories 282
Calories from fat 19.7
Calories from saturated fat 8.3
Total Fat 2.2 g
Saturated Fat 0.9 g
Trans Fat 0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 2.8 g
Cholesterol 0
Sodium 1643 mg
Potassium 1069 mg
Total Carbohydrate 57 g
Dietary Fiber 14.5 g
Sugars 7.4 g
Protein 16.0 g

Dietary servings

Per Portion

Meat Alternative 0.9
Vegetables 4.3

Energy sources


Meal Type(s)