Recipe by Stefanie N
"Simmer leafy green kale, canned tomatoes with chile peppers, onions, garlic, spices, and fresh herbs with plump, white canned cannellini beans to make this savory, Italian-inspired ragu or vegetable stew."
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kale, stems removed and leaves coarsely chopped
1 (14 ounce) can
diced tomatoes with green chile peppers
1 1/2 cups
2 (15 ounce) cans
canned cannellini beans, drained and rinsed
chopped fresh oregano
chopped fresh basil
salt and ground black pepper to taste
Yum yum is all I have to say!! I just added more garlic and a little wine as suggested. I will be making this again!! Didn't use onion powder or basil and used T of dry oregano. Also used chicken broth instead of water.
I don't know if I did something wrong, but my husband and I found this to be very very bland. I used chicken broth instead of water, as per other suggestions, wine, and even added extra Italian seasoning in addition to the recommended seasoning. It wasn't -bad-, it just had very little flavor, even with the additions. We won't be making this again.
This was great! I reduced the beans to one can and threw in regular diced tomatoes, adding red pepper flakes to make it spicier (I can't find canned tomatoes with chilis). I also used dried herbs to save money. Used chicken broth as another reviewer suggested. I did this in the slow cooker, and it turned out to be very, very tasty, with very little hassle!
This is delicious! I made it for dinner tonight, and it was really really good. I made a few changes: I used frozen kale, defrosted it in water and then put it in. I also used less Kale then what is called for. I used one and a half cans of beans, and I washed them before I put them in. I sauteed mushrooms with the onions. I also put some Franks Hot Sauce in it, it gave it a nice tangy flavor. When I put it in my bowl, I topped it with parmesan cheese and ate it with crusty sourdough bread. Wonderful!
Oh my god this is so good!! I made it once without the onion powder then the 2nd time with it and found it to make a difference. Didn't have fresh oregano an parsley so I used dried and still tastes great. Kale is a great source of proteins and fiber as well as the beans. Also added some red pepper flakes like others suggested and the little kick was great! Totally recommend this for a good healthy dish!
Really tasty, but I added a lot of extras. 1 sliced carrot, 3 stalks sliced celery, a dash of red wine, a sprinkle of red pepper flakes, and some Cajun seasoning. And I changed out vegetable broth for the water. I served it on a bed of couscous. Very, very good! (PS--You can buy the can of diced tomatoes with green chile peppers at Aldi's)
I thought this was good, but I did find it a bit bland. I did add red pepper flakes, but I would try adding red wine next time as some reviewers suggested. I served it over pasta to make it a heartier meal, and it was a tad dry. If you want to put it over pasta I would suggest increasing the diced tomatoes. There were non-vegetarians at our meal who added sausage on top, and they seemed to enjoy the meal more. If you want to use up Kale, I strongly suggest the "Kale Puttanesca" recipe from this site. Yum!
I was hoping the beans would give it enough substance to please a certain someone, but I ended up having to add some diced ham to entice him to eat it. I would enjoy this as is, and will probably make for myself again - reheats nicely for lunch.
* Percent Daily Values are based on a 2,000 calorie diet.
Bean and Kale Ragu
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 206
** Calories from Fat: 51
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