Tuscan Bean and Kale Stew

by Edward Daniel

Tuscan Bean and Kale Stew came about as a friend of mine and I were out exploring and we discovered some white kale. Also, I wanted something hearty and reminiscent of a winter’s day, inviting friends to enjoy some good food and play board games.

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g Tuscan/cannellini beans soaked and cooked (this will yield about 300g of beans)
  • 1 onion
  • 2 cloves of garlic
  • 2tbs olive oil
  • 100ml white wine
  • 2tbs apple cider vinegar
  • 200ml vegan cream
  • 1 floret of kale
  • few sprigs of sage
  • 2tbs sesame seeds, ground
  • 25g nutritional yeast
  • Salt and pepper to season


  1. In a large saucepan, sauté the onion and garlic in the oil for a few minutes until the onion turns translucent. Add the beans, white, vinegar and cream. Bring to the boil and then simmer for a few minutes. Stir in the kale and sage. Cover and switch off the heat.
  2. Add the nutritional yeast, sesame seeds and season with salt and pepper. Place the lid back on top of the saucepan until ready to serve.
  3. Serve with potatoes.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


You may also like

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.