We’ve been graced with many gorgeous, barely chilly days over the last few weeks, but the evenings are cool and I love having warm soups to eat.

Since my pantry is full of all sorts of dried beans that I don’t use nearly enough, here is a recipe for white bean stew with pumpkin and kale.

white bean stew | www.healthygreenkitchen.com

A little warning: if you use dried beans as suggested, this is not a quick stew to make. But I prefer dried beans over canned because I believe the whole soaking business makes them much more digestible (plus cans can leach undesirable chemicals).

That being said, you may substitute canned beans if you like (you’ll need 4 cups/2 cans)- you’ll skip the part about simmering the beans at the beginning of the recipe. You will start by sautéing the veggies right in your soup pot, then add the drained canned beans, pumpkin and stock, and cook for just about 30 minutes. Finish with the shallots and wine, garnish, and serve. Quick and easy, but probably not as tasty as the longer version.

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  1. 1

    Lauren — November 3, 2009 @ 4:46 pm

    Wonderful flavours! I love beans, but often forget about them – This looks like a perfect way to enjoy them =D.

  2. 2

    hungry dog — November 6, 2009 @ 1:04 pm

    This sounds great. Kale, pumpkin and white beans are three of my favorite ingredients, particularly in the fall and winter. Nice post!

  3. 3

    evactvaky — November 24, 2009 @ 1:44 am

    I highly enjoyed reading this article, keep up posting such exciting posts!

  4. 4

    Michelle — November 26, 2013 @ 7:20 pm

    bDo you think this could go in the crockpot?