Tomato, Artichoke, and White Bean Stew
Recipe type: Vegan
Yield: 5 bowls
  • 1 (15 ounce) can artichoke hearts
  • 1/2 bunch kale
  • 2 cups vegetable broth
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • Fresh-ground black pepper, to taste
  • 2 (14 ounce) cans fire roasted diced tomatoes
  • 1 (15 ounce) can white beans (like cannellini) drained and rinsed
  1. Drain the artichoke hearts and chop into bite size pieces. Remove stems from kale and cut into ribbons. Set aside.
  2. In a large soup pot, add broth, basil, oregano, red pepper flakes, salt, and pepper. Bring to a boil.
  3. Add the artichokes, kale, canned tomatoes with their liquid, and the beans. Return to a boil, reduce heat to low, and simmer for 20 minutes, stirring occasionally.
Inspired by A Couple Cooks
Nutrition Information
Serving size: 1 bowl (1/5 recipe) Calories: 170 Fat: 1g Saturated fat: 0g Unsaturated fat: 0g Trans fat: 0g Carbohydrates: 33g Sugar: 7g Sodium: 1110mg Fiber: 11g Protein: 9g Cholesterol: 0mg
Recipe by Handful of Raspberries at