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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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 from Fat: 51
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
A hearty kale soup with white beans, bacon, tomatoes, and cheesy croutons.
See how to make a simple cranberry bean and fresh corn ragout.
Transform a slightly bitter green into something truly delicious.