This is a quick, hearty meal that is very flexible (I’ve scaled it up to a 10 gallon pot). I like to serve it with garlic bread too.



  • Olive oil
  • Shallots (1 large)
  • White wine (3/4 cup)
  • Crushed tomatoes, no salt (14floz can)
  • Cannellini beans (28oz can)
  • Better Than Bouillon No Chicken broth (extra strong: 2 cups water/1 tbsp paste)
  • Powdered? Thyme (1 tbsp)
  • Powdered? Sage (1 tsp)
  • Smoked salt (2 tsp)
  • Table salt
  • Kale (two boxes fresh)
  • Liquid smoke (1 tsp)
  • Umami salt (MSG) (to taste)


  • Romano cheese
  • sherry vinegar


  • Put heavily-salted water on for boil. When ready, blanch kale for 1 minute.
  • Dice shallots. Saute in olive oil and caramelize.
  • Add white wine and reduce to cook off alcohol.
  • While cooking, prepare veggie broth.
  • Add broth, beans, tomatoes, salt, and spices.
  • Let simmer on low heat for 20 minutes, stirring occasionally.
  • Add kale to stew and simmer 5 more minutes

Served with Romano cheese and a splash of sherry vinegar