Lemony White Bean Stew
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Averie Cooks · by Averie Sunshine★ 4.4 (31)

Lemony White Bean Stew

NUTRITION · PER SERVING40M COOK
CAL 12%·PRO 22%
CARBS 33G55% OF CAL
10G FIBER1G ADDED5G INTRINSIC18G OTHER5G TOTAL SUGAR
FAT 9G32% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A bright, lemony stew of white beans, chickpeas, and kale with herbs and vegetables. Fresh-tasting and hearty, this naturally vegan dish is comforting yet light and full of flavor.

mainamericansoupbeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 to 3 tablespoons olive oil
  • 1 small white or yellow onion (diced small)
  • 2 large carrots (peeled, trimmed, and sliced thin)
  • 2 stalks celery (trimmed, and diced small)
  • 3 to 4 cloves garlic (finely minced)
  • one 14-ounce can cannellini beans (drained and rinsed)
  • one 14-ounce can garbanzo beans (drained and rinsed)
  • 4 cups low or reduced sodium broth* (vegetable or chicken; See Notes)
  • 2 sprigs fresh thyme OR 1/2 teaspoon dried
  • 1 sprig fresh rosemary OR 1/2 teaspoon dried
  • 1 teaspoon fresh marjoram OR 1/2 teaspoon dried
  • 1 teaspoon salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper (or to taste)
  • 1 bunch fresh kale (leaves only. torn into large bite-sized pieces, with thick ribs removed OR 8 ounces frozen (thawed and drained))
  • 1/2 medium to large lemon (zested (approximately 1 teaspoon))
  • 1/2 medium to large lemon (juiced (approximately 2 teaspoons))
  • Parmesan cheese (grated; optional for serving)
  • Parsley (optional for serving)
PREP
10M
SODIUM
746MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.