Aggie's Kitchen

Kale with Stewed Tomatoes and White Beans

Kale with Stewed Tomatoes and White Beans || Aggie's Kitchen

Is kale still considered a health trend or can we agree that it’s here to stay? I feel like kale, quinoa, chia seeds and other super healthy foods came onto the scene hard over the last few years, with recipes for them floating around everywhere you turn. Personally, I love it and don’t consider any food that is good for you trendy in any way. I love that people are starting to embrace healthier foods and ingredients, even ones that might seem weird or a little intimidating (though, honestly, I’m still not 100% convinced I will like “chia pudding”).

I don’t really remember when I first started eating kale but I know that once I did I loved finding ways to add it into recipes. From frittatas to soups to salads, kale is so versatile and there really are so many ways to enjoy it. And let’s face it, you can’t help but feel super healthy after eating it. 🙂

Kale with Stewed Tomatoes and White Beans || Aggie's Kitchen

One of my favorite kale recipes is to cook it up with stewed tomatoes and white beans. This Kale with Stewed Tomatoes and White Beans dish is so simple to put together. I love that my grocery store now carries big bags of precut kale and I always have cans of stewed tomatoes and white beans like northern beans or cannellini beans in my pantry.

This dish is total winter comfort food in my opinion. It pairs up perfectly alongside some roasted Italian chicken or turkey sausage. A bowl on it’s own or over some whole wheat noodles with drizzle of olive oil and Parmesan cheese would be pretty awesome as well.


Kale with Stewed Tomatoes and White Beans || Aggie's Kitchen

Print Recipe

Kale with Stewed Tomatoes and White Beans

Yield: 4-6 servings


  • 1 onion, chopped
  • 3-4 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 6 cups chopped kale
  • 2 tablespoons red wine vinegar
  • 2 15 oz cans stewed tomatoes
  • 1 15 oz can Bush's Reduced Sodium Northern Beans or Cannellini, drained not rinsed
  • salt and pepper


  1. Heat oil in a large braiser or pot over medium heat. Add onions and garlic to pot and cook for 1-2 minutes, stirring so that garlic doesn't burn. Add kale, a little at a time to pot, gently tossing with tongs and letting each batch cook down so that it all fits. Season kale with salt and pepper and add 2 tablespoons red wine vinegar.
  2. Add 2 cans stewed tomatoes and 1 can of Bush's Northern White Beans to pot. Gently toss to combine.
  3. Let cook for 10-12 minutes until kale is cooked down completely. Taste for seasoning.

This kale dish is delicious paired with roasted Italian sausage or chicken or simply on it's own as a vegetarian dish.

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Looking for more ways to add kale into your diet? Check out my I {heart} Kale Pinterest board for more ideas!
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25 comments on “Kale with Stewed Tomatoes and White Beans”

  1. Such a healthy meal Aggie! This looks lovely!

  2. I agree.. I don’t consider kale a trendy food. Just healthy and good for you! I have all these ingredients on hand. I might have to add this to my menu plan this week!

  3. Girl you know how I feel about all these things. Hold me.

  4. This looks so yummy. I can’t wait to have Kale in my garden. I have the seeds. Just needs to warm up. In the mean time the store bought stuff will have to suffice.

  5. Sounds really good. Thank you!

  6. For many years I’ve enjoyed stewed tomatoes and garbanzo beans as a satisfying and healthy lunch or side dish. I love the addition of kale. I always add a few good shakes of crushed red pepper to my bowl.

  7. Wow, we aren’t just on the same wavelength…I think we are actually sharing a brain! I published a kale post today too and my first paragraph…well, you’ll just have to see for yourself. I’ll trade you my kale salad for a bowl of this deliciousness! Kale and white beans are a match made in heaven.

  8. This looks so hearty and delicious!

  9. Kale is here to stay…. and I’m glad. LOVE this. Your pics are gorgeous. And love the suggestion to pair with roasted chicken sausages. Pinning to make soon!.

  10. We eat a kale and bean soup with sausage almost every week – you’ve convinced me to skip the sausage next time!

  11. This soup was great, but I had to kick it up a notch. I added 1/2 jar of marinara sauce, hot pepper flakes, 4 Tblsp of Penzey’s Sunny Paris seasoning, and topped it off with grated parmesan cheese. I could eat this every night for a week – it’s soooooo good.

  12. Hi this is delicious ! Can the leftovers be frozen and eaten next week?? X

    • Hi Frrya! So glad you enjoyed it! I have frozen similar dishes to this one just fine, though I haven’t frozen this particular recipe. I would think it be okay though!

  13. Just made this for lunch….delicious and so easy.  I did add a few red pepper flakes and grated cheese on top.  Would be great with an egg.  Thank you.

    • Thank you! Love red pepper flakes…and would be awesome with an egg. I keep seeing a Shakshuka (??) recipe where eggs are cooked in tomato sauce, have you tried it?

  14. Enjoyed & will make it again!

  15. When I read the recipe I had to try it, I shared it with my brother he and I both made it with he added chicken to his and I sausage, it is delicious. I’m making it again today! Thanks for a great addition to my menu lists.

  16. I just wanted to let you know how much we enjoyed this recipe.This recipe has lots of possibilities, just use your imagination and you’ll have a very satisfying meal. I did add a few things to the recipe. . I added smoked kielbasa/sausage,cut into large pieces, 1 can whole potatoes, cut in half, some diced up leftover bacon and I used bacon grease, which added extra flavor. This is a very hearty, satisfying dish. Thank you for such a great recipe..

    • thank you so much for the note!! I love the addition of sausage and potatoes. Next time I make this I’ll remember to add it in. Happy thanksgiving!

  17. Made this today. Delicious! I had both spinach and kale to use up so used both. Also, sautéed some fresh mushrooms before adding the kale and added some fresh thyme (because I had it in my garden). Sitting here now eating it for lunch! Delicious. Will make again for sure. 

  18. So good – added fresh canned tomatoes from garden and vinegar infused with elder flowers – grape seed oil instead of olive and everyone was devouring this dish! Thank you for sharing…..

  19. I make a recipe very similar, but I use a diced tomatoes with green chile for a little kick instead of the stewed tomatoes.