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Hearty Vegetable Stew

  • servings: 4


  • 2 tablespoons extra-virgin olive oil
  • 3 carrots, thinly sliced
  • 3 celery stalks, thinly sliced
  • 1 medium yellow onion, diced medium
  • Coarse salt and ground pepper
  • 1 tablespoon tomato paste
  • 1 can (28 ounces) whole peeled tomatoes
  • 1 bunch kale, stems removed, leaves torn into bite-size pieces
  • 1 can (15.5 ounces) cannellini beans, rinsed and drained
  • 2 sprigs thyme

Cook's Note

Diabetes-Friendly: Beans and plenty of vegetables make this stew high in fiber, which can help keep blood sugar stable.


  1. Step 1

    In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, celery, and onion; season with salt and pepper. Cook, stirring occasionally, until carrots soften, about 5 minutes.

  2. Step 2

    Add tomato paste and cook, stirring, 30 seconds. Add tomatoes (reserving juice) and cook, breaking them up with a wooden spoon, until lightly browned, about 4 minutes. Add tomato juice, kale, beans, thyme, and 2 cups water; bring to a boil. Reduce to a rapid simmer and cook until slightly reduced, 15 minutes. Divide soup among four bowls and serve. (To store, let cool completely, then refrigerate, in airtight containers, up to 1 week.)

Everyday Food, September 2011

Reviews (1)

  • 27 Oct, 2012

    This was really delicious and filling. It stored well and tasted even better as the days went on! This is a perfect soup to make at the beginning of a cold weekend. Tastes great with a fresh baguette.