Brothy White Beans and Kale


Warm, creamy, nutritious and delicious. Perfect soup to warm the bones.

My favorite kinds of meals start with the question “What’s on in the garden?”. This brothy white beans and kale recipe comes together in a snap and is soooo satisfying.

brothy white beans kale vegan recipe recipes best winter

Cooking from the garden

My sister-in-law Sharon and I were nosing around the kitchen trying to figure out what to feed the family for dinner, and since we already had a bottle of white wine open, fresh kale from the garden, and a crew of bean fanatics, she whipped together this white beans and kale gem for us.

Quality dried beans for brothy white beans and kale

I really don’t think there is one right way to cook beans. Soak ‘em, don’t soak ‘em, used canned, whatever works for you and brings joy to the table.

There are loads of great farms that are selling dried beans and the varieties are stunning. The ones I used for this recipe are the large white lima beans from Rancho Gordo. I did soak them for a few hours, which sped up the cooking time to just about half an hour.

All kale is good kale

Use whatever kind of kale you have on hand. I’ve used both dino and curly kale for this recipe. After cooking the beans, this recipe really comes together quickly. It’d be great alongside some fish, or served on it’s own for a warming and satisfying lunch.

Brothy White Beans and Kale

Servings 4
Cook Time 20 minutes
Soaking time 4 hours


  • 1 cup dry lima beans
  • 1 medium yellow onion
  • 2 cloves garlic
  • 1 bunch kale
  • 1 cup dry white wine
  • 1/2 tsp chili flakes
  • salt


  • Soak lima beans for 4 hours or overnight. Rinse and cook until tender under a low simmer.
  • Thinly slice the onions into half moons. Slice garlic thinly.
  • Heat a glug of olive oil in a large skillet. Add chili flakes and toast for just a moment until the oil takes on color. Add the yellow onion and sweat until soft and clear, not browned.
  • Add the garlic and cooked lima beans. Stir to incorporate. Salt to taste.
  • Add white wine and cover the skillet to let the flavors mix for just a minute. Remove the kale stems and tear leaves into 2 inch strips. Add to the skillet and heat until wilted. Salt again to taste.
  • Serve warm with crusty bread.
Course: Savory

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @growingwithgertie on Instagram.

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