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Italian Butter Bean Stew with Croutons & Parmesan Kale
2 or 4 Serving Dinner

Italian Butter Bean Stew

with Croutons & Parmesan Kale

Tags: High-Protein Soy-Free Nut-Free Chef's Choice High Fiber Bone Health
SERVINGS
PREP & COOK TIME
40 min
CALORIES
660
FAT
6g
CARBOHYDRATES
123g
PROTEIN
26g

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INGREDIENTS

  1. 1 yellow onion, peeled and diced
  2. 4 oz cremini mushrooms, trimmed and thinly sliced
  3. 3 garlic cloves, peeled and thinly sliced
  4. 2 tbsp tomato powder
  5. 1/2 cup wild rice blend
  6. 4 tsp vegetable broth concentrate
  7. 13.4 oz butter beans, drained and rinsed
  8. 1 lemon, half juiced, half cut into wedges (divided)
  9. 1 ciabatta bread, cut into 1-inch cubes
  10. 1 tsp Italian seasoning blend
  11. 4 oz curly kale, destemmed and roughly chopped
  12. 2 tbsp vegan parmesan
  13. 3 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Large nonstick skillet, Large pot
SERVINGS
PREP & COOK TIME
40 min
CALORIES
660
FAT
6g
CARBOHYDRATES
123g
PROTEIN
26g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the aromatics

Heat 1 tbsp olive oil in large pot over medium-high heat. Add onion, mushrooms, and a pinch of salt and pepper. Cook, stirring often, until softened, 3 to 5 minutes. Add garlic, tomato powder, and 3 tbsp water and cook until fragrant, 1 minute. (4-serving meal: use 2 tbsp olive oil, 6 tbsp water).

2
Add the rice and beans

Add rice, 4 cups water, and broth concentrate to pot with aromatics. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Add beans and simmer, stirring occasionally, until rice is tender, 15 to 18 minutes. Stir in lemon juice and season to taste with salt and pepper. (4-serving meal: use 7 cups water).

3
Cook the croutons and parmesan kale

Heat 1 tbsp olive oil in large nonstick skillet over medium heat. Add ciabatta and a pinch of salt and pepper and cook, stirring frequently, until ciabatta is golden brown and crispy, 5 to 7 minutes. Add Italian seasoning blend and toss to coat. Transfer to plate and wipe skillet clean. Add 1 tbsp olive oil and kale to same skillet and cook over medium-high heat until bright green and wilted, 3 to 5 minutes. Remove from heat, add parmesan and a pinch of salt and pepper, and toss to combine. (4-serving meal: use 2 tbsp olive oil, 2 tbsp olive oil).

4
Serve

Ladle Italian butter bean stew into bowls. Top with croutons and parmesan kale and serve with lemon wedges. Tuck in!

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