White Bean and Kale Stew with Herbed Polenta

A hearty tomato-based stew loaded with creamy white beans, tender kale, and plenty of garlic, ladled over soft polenta that's been stirred through with fresh herbs. The beans break down just enough to thicken the broth, the kale wilts into silky ribbons, and the polenta soaks up every bit of that rich tomato base. This is the kind of bowl that warms you from the inside out.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
35 minutes
Total time
45 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 6 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 3 cups vegetable broth
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional, for heat)
  • 1 bunch kale, stems removed, leaves chopped (about 6 cups chopped)
  • to taste kosher salt
  • to taste black pepper, freshly ground
  • 4 cups water (for polenta)
  • 1 cup polenta (also called coarse cornmeal)
  • 1 tsp kosher salt (for polenta)
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp fresh basil, chopped
  • 1 tbsp olive oil (for polenta)

Instructions

  1. Dice 1 large yellow onion.
  2. Heat 2 tbsp olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add 1 large yellow onion, diced and cook, stirring occasionally, until soft and starting to turn golden at the edges, about 8 minutes.
  3. While the onion cooks, mince 6 cloves garlic, drain and rinse 2 (15 oz/425 g) cans cannellini beans, strip the stems from 1 bunch kale and chop the leaves into ribbons (about 6 cups chopped), and chop 1/4 cup (15 g) fresh parsley and 2 tbsp (8 g) fresh basil.
  4. Add 6 cloves garlic, minced to the pot and stir for about 1 minute, until fragrant.
  5. Stir in 2 tbsp (30 g) tomato paste and cook for 2 minutes, stirring constantly, until it darkens a shade.
  6. Pour in 1 (28 oz/800 g) can crushed tomatoes, 3 cups (720 ml) vegetable broth, 2 (15 oz/425 g) cans cannellini beans, drained and rinsed, 1 tsp (5 ml) dried oregano, and 1/4 tsp (1 ml) red pepper flakes (if using). Stir well, bring to a boil, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
  7. While the stew simmers, bring 4 cups (960 ml) water and 1 tsp (5 ml) kosher salt to a boil in a medium saucepan over high heat.
  8. Once the water boils, reduce heat to medium-low and whisk in 1 cup (170 g) polenta in a slow, steady stream to prevent lumps. Keep whisking for about 1 minute until it starts to thicken.
  9. Switch to a wooden spoon and stir the polenta frequently, scraping the bottom and sides of the pan, until it's thick and creamy and pulls away from the sides, about 20 minutes. If it gets too thick, add a splash of water.
  10. Stir 1 tbsp (15 ml) olive oil, 1/4 cup (15 g) fresh parsley, chopped, and 2 tbsp (8 g) fresh basil, chopped into the finished polenta. Taste and add more salt if needed. Keep warm on the lowest heat, stirring occasionally.
  11. Add 1 bunch kale, stems removed and leaves chopped (about 6 cups) to the stew. Stir well and simmer for 5 more minutes, until the kale is tender and wilted.
  12. Taste the stew and season with kosher salt and freshly ground black pepper to taste.
  13. To serve, spoon a generous mound of herbed polenta into each bowl, then ladle the white bean and kale stew over and around it.