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

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.

alvinakatz June 06, 2011

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!

La Dilettante October 08, 2011