Beans and plenty of vegetables make this healthy stew high in fiber, which can help keep you feeling satisfied.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.)

Reviews (2)

51 Ratings
  • 5 star values: 11
  • 4 star values: 20
  • 3 star values: 14
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
If you’re in a hurry, this is just what you need. You can always customize the stew to your liking. Try it and see for yourself.
Rating: 5 stars
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.