Smoky and Spicy White Bean Stew with Potatoes & Kale

Created by Laura Wright
5 from 13 votes

Smoky and spicy white bean stew is a hearty and healthy vegan supper that makes excellent leftovers. Simple ingredients, easy, and flavourful

An overhead shot of a tomato-y white bean and potato stew in a turquoise pot.
Image shows a hand dipping a piece of bread into a bowl of a deep red white bean soup.
An overhead shot of ingredients for a white bean stew.
A wooden spoon is stirring sautéed vegetables at the bottom of a pot.

Consider this spicy white bean stew a dispatch from the winter that never ends. I had a beauty of a vibrant, spring-green pasta planned for this week, but the endless rain, dreary grey skies, and bone-chilling cold called for something a bit more cozy. Highly familiar comfort food felt especially key in a general way.

The last couple weeks have had a few extra sets of challenges outside of the lack of sunshine. I feel like I’ve been saying this next line to myself for a long time now: “Once I get through this week, I’ll have time to ________.” Guess what? I never get the time. Once the week in question is over, another crushing one takes its place. I speak about the virtue of saying no to things all the time, but simultaneously say yes to pretty much everything. I think we’re all in some version of this boat.

On the flight back from Iowa last weekend (my talk at the sanctuary went great–thank you for all of your public speaking tips!), I listened to this episode of Oprah’s podcast and was honestly struck by the guest’s straightforward description of prayer (as a decidedly non-religious person). It can be as simple as asking the universe to take away whatever challenging/frustrating/overall stress-inducing thing that you’re dealing with.

Of course, this isn’t about some mystical force reaching down from the sky and removing your discomfort. It’s about focusing on your own set of essentials in that moment as well as those ever-present good graces, and then cutting away everything else without guilt. Creating a feeling of support and relief in order to move forward.

So with that fresh in my mind, I took a tiny break from all social media (deleted the apps and everything) and from posting new content here so that I could focus on some other stuff. I missed being here, but the social media fast felt good. I’ve never taken a dedicated break like that since I installed the apps on my first smart phone years ago, which in retrospect is kind of wild to me.

While I pared down my online world, I also went a lot simpler with my cooking too, leaning on our go-to’s and just simpler preparations in general. How many versions of this soup/spicy white bean stew have I posted over the years? I guess I just know what I like. This version is SUPER thick, has lots of cozy potatoes, a detectable smokiness, and a good hit of spice to boot out the last gasp of dreary and cold weather (hopefully). It’s easy to make and a total winner. Other cozy soups of mine in this style: butternut minestrone with chickpeas and chard, smoky chickpea, cabbage and lentil stew, and braised harissa eggplant with chickpeas.

Hope you’re having a great week! So nice to be back here :)

An overhead shot of prepped and chopped vegetables on plates and in bowls.
Image shows chopped kale being added to a pot of stew.
An overhead shot of a tomato-y white bean and potato stew in a turquoise pot.
Image shows a bowl of deep red stew with a crust of bread sticking out.

Smoky & Spicy White Bean Stew with Tomatoes & Kale

Smoky and spicy white bean stew is a hearty and healthy vegan supper that makes excellent leftovers. Simple ingredients, easy to make, and tons of flavour.
5 from 13 votes
An overhead shot of smoky and spicy white bean stew in a turquoise pot on a beige linen background. The red-hued stew is chunky and loaded iup with white beans, wilted kale, cross cuts of Romano beans, and is topped with chili flakes.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 45 minutes
Servings 4

Ingredients

  • 1 tablespoon heat-tolerant oil, such as avocado
  • 1 medium yellow onion, small dice
  • 1 medium carrot, small dice
  • 1 stick of celery, small dice
  • sea salt and pepper, to taste
  • 1 teaspoon dried chili flakes, or to taste (see headnote)
  • ½ teaspoon smoked paprika
  • 1 teaspoon fresh thyme leaves, minced
  • 3 cloves of garlic, minced
  • 2 tablespoons tomato paste
  • ½ lb new potatoes, chopped into 1-inch pieces
  • 1 ¾ cups (one 14.5 oz can) cooked navy beans, drained and rinsed
  • 14.5 oz can crushed tomatoes
  • 2 cups vegetable stock
  • 1 cup chopped green beans
  • 2 cups chopped kale, packed

Notes

  • The fire-roasted and crushed tomatoes from Muir Glen really bring out the smoky vibes here. A couple drops of liquid smoke would also be great if you have that around.
  • I used a mix of dried Aleppo and Urfa chilis here, but any dried chili flakes are fine. As always, adjust to your own heat preference.
  • I had beautiful green Romano beans on hand (a local hot house grows them all year), but you can use straight up green beans instead!

Instructions

  • Heat a medium sized soup pot or brasier over medium heat. Once the pot is hot, pour in the oil.
  • Add the onions to the pot and stir. Saute the onions until translucent and quite soft, about 3 minutes. Add the carrots and celery to the pot and stir. Cook until the celery is softened and bright green, about 3 minutes. Season the vegetables with salt and pepper and stir.
  • Add the chili flakes, smoked paprika, thyme, and garlic to the pot and stir. Keep stirring until garlic is very fragrant, about 45 seconds. Add the tomato paste to the pot and stir. Break up the tomato paste with your spoon and stir to coat the vegetables.
  • Add the potatoes and navy beans to the pot and stir to coat in the seasonings. You should see a faint red slick at the bottom of the pot. Season the potatoes liberally with salt and pepper. Add the crushed tomatoes to the pot and stir to combine everything. Pour in the vegetable stock and stir once more.
  • Place the lid on the pot and bring the stew to a boil. Once boiling, lower the heat to a simmer and remove the lid. Simmer until the potatoes are quite tender, about 20 minutes.
  • Add the chopped green beans to the pot and stir. Simmer until green beans are tender, about 4 minutes. Add the kale to the pot and push it down into the stew with your spoon. Place the lid back on the pot so that the kale can steam a bit. Let the kale wilt for about 30 seconds.
  • Check the smoky and spicy white bean stew for seasoning and adjust if necessary. Serve the stew hot with ground black pepper on top, extra chili flakes, and chopped herbs of choice (I used chives from my garden).

15/05/2019 (Last Updated: 15/05/2019)
Posted in: autumn, earthy, gluten free, kale, main course, nut free, quick, refined sugar-free, salty, smoky, soup, sour, spicy, spring, tomatoes, umami, vegan, white beans, winter

11 comments

Recipe Rating




  • 5 stars
    I brought this to a gathering and people could not stop talking about it!! Will definitely make it again!

  • 5 stars
    I LOVE this stew. It is so so easy and I typically have all of the ingredients for it on hand (I use dried herbs and skip the celery because I am not a huge fan and can never seem to use it up!). I have made it twice using frozen green beans and it will definitely be one of my go to recipes for a long time. I have used both diced regular and diced fire roasted tomatoes. Thought I prefer the fire roasted, it was equally delicious with the regular diced. So flavorful and so quick and easy!

  • This was incredible!!! Made my second batch today and only difference is the first time (a week ago!) I used petite diced tomatoes and today I used crushed. I think I liked the consistency with the diced but man oh man – what a flavor sensation. Thank you!!!!

  • This is sooooo goooooood!

  • What a fabulous recipe! Certainly a fave in this house! Quick question… will zucchini work in this recipe or will it cause the overall texture to become too runny?

    • Do you mean zucchini in place of the potatoes? It would be totally fine in that case. I’d just reduce the vegetable stock by half to start since you won’t have the starch and thickness of the potatoes in the mix.
      -L

  • made a few days ago. use high quality canned tomatoes that are fire roasted. will make a big difference. cut the potato small so that thy will be done cooking in twenty minutes or they will take much longer and not sit under the liquid. use the exact spices she says and it will taste great. put in some whole thyme sprigs if you dont want to bother pulling off the leaves and remove them later as you eat. i didnt see navy beans so i used great northern and they were perfect. the potato makes this a hearty dish.use the veg stock and not water. she has the soup flavor down if you dont alter it. excellent!

  • Came out wonderful!!! It was so quick and delish! Thanku so much for sharing!!

  • I just made this and it was absolutely delicious! It’s also still chilly and rainy here in Ireland (but that’s not a surprise!) so this was perfect. Thank you!

  • This stew looks fabulous! It’s been raining nonstop here in CT (which I don’t mind! My flowers need it!), so soups and stews have been my go-to. I also really appreciate your words on your social media break. I have not taken more than a day off of Instagram in over a year so I am due for a break myself! I’m actually leaving to go to Disney World with my family later this week, so I think I’m going to take my break then :)

  • Looks great! So comforting and delicious!