White Bean & Kale Stew

If it’s chilly where you are, you’re going to really appreciate this warm and satisfying stew from Betsy DiJulio’s The Blooming Platter Cookbook. Fragrant with a faint anise scent so appealing and particular to fennel, and “kicked-up” with the addition of winter spices, this stew is like aromatherapy in a bowl. And it’s very quick to make.


1 Tbs. olive oil
1 yellow onion, cut into 1/4-inch dice
1 fennel bulb, cut into 1/4-inch dice
pinch of sea salt (or to taste)
3 – 4 cloves garlic, thinly sliced
1 red bell pepper, cut into 1/4-inch dice
2 cups Gimme Lean “sausage” (optional – see product)
2 bay leaves
pinch dried basil
pinch dried oregano
pinch smoked or sweet paprika
1 Tbs. dried rubbed sage
4 cups vegetable stock
1 can (15.5 oz.) white beans, rinsed & drained
8 oz. kale, thick part of stems removed, coarsely cut


Heat oil in a large skillet over medium-high heat; add onion, fennel, and a pinch of salt, and sauté until golden.
Add garlic and red bell pepper and sauté, until softened, 3 minutes.
Add vegan sausage to skillet; sauté until sausage develops a light golden brown crust.
Add bay leaves, basil, oregano, paprika, and sage and stir well; stir in the stock and white beans and bring to a simmer; stir in kale and cook for 5 minutes or until tender, but still bright green.
Serve stew hot or allow to cool; remove bay leaves, cover, and refrigerate. Like most stews, this tastes best when reheated and served the next day.