Total Time
1hr 55mins
Prep 10 mins
Cook 1 hr 45 mins

This is a hearty, vegetarian winter soup. Sprinkle with a little grated Parmesan cheese and have some toast on the side and you have a complete meal. This is an easy recipe to throw together and then you can just let it sit and cook. Recipe is from food writer/recipe developer, Jennifer A. Wickes.

Ingredients Nutrition


  1. Heat 2 tablespoons of the olive oil in a skillet over medium-high heat.
  2. When the oil is hot add the thyme, carrots, celery and onions.
  3. Sweat these over very low heat for about 5 minutes.
  4. Then, add the kale.
  5. Cover tightly and cook the kale until it wilts to half its volume.
  6. Add the tomatoes and 2 cups of stock.
  7. Add salt and pepper to taste.
  8. Cover.
  9. Allow the stew to come a boil.
  10. Add the zucchini.
  11. Simmer for one more hour, then add the beans.
  12. If necessary, add more water to your desired consistency, and cook 45 minutes longer.
Most Helpful

5 5

This is really tasty and uses lots of on-hand ingredients. I substituted Great Northern beans, but I think it didn't make any major diffrence. Hearty, but doesn't leave you feeling bloated.

5 5

Perfect way to welcome fall weather! I had no carrots on hand, so omitted those, and soaked dried cannellinis instead of using canned. Molto deliziosa!