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Italian White Bean and Kale White Fish Stew
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Course Soup
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Knife
  • Cutting Board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 bunch kale, stems removed and leaves chopped
  • 1 lb mild white fish fillets such as cod, cut into 2-inch pieces
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Lemon wedges, for serving
  • Grated Parmesan cheese, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 minutes until softened. Stir in the minced garlic and cook for 1 minute more.
  • Add the drained cannellini beans, vegetable broth, dried oregano, salt, and black pepper. Bring the mixture to a simmer and cook for 10 minutes to let the flavors combine.
  • Stir in the chopped kale and cook for 5 minutes until the leaves begin to wilt.
  • Gently add the white fish pieces to the pot. Simmer for 6 to 8 minutes until the fish turns opaque and flakes easily with a fork.
  • Remove the pot from the heat. Serve the stew in bowls with lemon wedges and grated Parmesan on the side.

Notes

Add the fish only after the kale has wilted so the pieces stay intact. Leftovers thicken as they sit, so stir in a splash of broth when reheating. Fresh kale gives the best texture, but frozen chopped kale can be added straight from the bag if needed.
Course: Soup
Cuisine: Italian
Equipment: Large Pot, Knife, Cutting Board