Best 5 Tuscan Kale And White Bean Ragout Recipes

Tuscan kale and white bean ragout is a hearty, flavorful, and nutritious stew that is perfect for a cold winter day. This traditional Italian dish originated in Tuscany, a region of central Italy known for its rustic cuisine. The stew is made with a variety of ingredients, including kale, white beans, tomatoes, garlic, and olive oil. It is often seasoned with herbs such as rosemary, thyme, and oregano. Tuscan kale and white bean ragout can be served on its own or with a side of crusty bread or pasta.

In this article, you will find two recipes for Tuscan kale and white bean ragout. The first recipe is a traditional version of the dish, while the second recipe is a vegan version. Both recipes are easy to follow and can be made in under an hour. So gather your ingredients and get ready to enjoy a taste of Tuscany in your own home!

Check out the recipes below so you can choose the best recipe for yourself!

EMERIL LAGASSE'S TUSCAN KALE & WHITE BEAN RAGOUT

Emeril Lagasse's Tuscan Kale & White Bean Ragout image

I got this recipe from the chef Emeril's cooking show. I have enjoyed it and it's really healthy for you. Hope you enjoy!

Provided by Sarah Carlson

Categories Bean Soups

Time 40m

Number Of Ingredients 12

Ingredients

2 Tbsp olive oil, extra virgin
1 bay leaf
2 clove garlic, smashed and roughly chopped
1/4 tsp crushed red pepper
1 small red onion, sliced
1 1/2 lb tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch wide slices
3/4 tsp kosher salt, plus more if needed
1/4 tsp freshly ground black pepper, plus more if needed
3 1/2 c cooked white beans, or 2 (15-oz) cans cannellini beans or white beans, drained and rinsed
1 c canned diced tomatoes, with their juices
1/2 c vegetable stock, or canned low-sodium vegetable broth
extra-virgin olive oil, for drizzling

Steps:

1. Heat the olive oil in a large sauté pan over medium-high heat. When it is hot, add the bay leaf, garlic, crushed red pepper and red onion. Cook until the onion begins to wilt and the garlic begins to turn golden around the edges, 3 to 4 minutes. Add the kale, salt and pepper, and cook for another 2 minutes. Then add the white beans, tomatoes and stock. Cover and cook until the kale is wilted and cooked through, about 15 minutes. Taste and adjust the seasoning if necessary.
2. Transfer the ragout to a serving dish, and drizzle it with extra virgin olive oil to taste. Serve hot.

TUSCAN SHRIMP WITH WHITE BEANS

Tuscan Shrimp with White Beans image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Steps:

Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

TUSCAN KALE AND WHITE BEAN STEW

Tuscan Kale and White Bean Stew image

A hearty kale and white bean soup simmered in vegetable stock.

Provided by Food Network Kitchen

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1/3 cup vegetable base, such as Vogue Vegebase
2 tablespoons butter substitute, such as Earth Balance Buttery Spread
1 tablespoon extra-virgin olive oil, plus more for drizzling
3 carrots, diced
3 inner stalks celery, diced
1 large Spanish onion, diced
Kosher salt and freshly ground black pepper
2 sprigs thyme
1 sprig rosemary
4 cloves garlic, minced
Two 14-ounce cans cannellini beans (do not drain)
Zest of 1 lemon
1 pound Tuscan kale, tough stems discarded and leaves chopped, washed and dried (about 8 cups)

Steps:

Combine the vegetable base and 8 cups water in a saucepan. Bring to a simmer, whisking to dissolve the base. Set aside.
Place a Dutch oven or soup pot over medium-high heat. Add the butter substitute and olive oil and heat until melted. Add the carrots, celery and onions and season with salt and pepper. Saute until tender, about 5 minutes. Tie the thyme and rosemary into a bundle with kitchen string and add it to the pot along with the garlic. Cook for 1 minute more.
3. Add the beans and their liquid, the lemon zest and vegetable stock. Bring to a simmer and cook until the beans are tender, about 10 minutes. Add the kale, season with salt and pepper and simmer until the kale has wilted and softened a bit, 7 to 8 minutes.
Divide the soup among bowls and drizzle with olive oil.

TUSCAN KALE AND WHITE BEAN RAGOUT

TUSCAN KALE AND WHITE BEAN RAGOUT image

Categories Soup/Stew Vegetable

Yield 4-6 serving

Number Of Ingredients 6

Ingredients

2 tablespoons olive oil 3/4 teaspoon kosher salt, plus more if needed
1 bay leaf 1/4 teaspoon freshly ground black pepper, plus more if needed
2 cloves garlic, smashed and roughly chopped 3 1/2 cups cooked white beans, or two 15-ounce cans cannellini beans or white beans, drained and rinsed
1/4 teaspoon crushed red pepper 1 cup canned diced tomatoes, with their juices
1 small red onion, sliced 1/2 cup vegetable or chicken stock, or canned low-sodium vegetable or chicken broth
1 1/2 pounds Tuscan kale, rinsed, patted dry, and cut crosswise into 1-inch-wide slices Extra-virgin olive oil, for drizzling

Steps:

1 Heat the olive oil in a large sauté pan over medium-high heat. When it is hot, add the bay leaf, garlic, crushed red pepper, and red onion. Cook until the onion begins to wilt and the garlic begins to turn golden around the edges, 3 to 4 minutes. Add the kale, salt, and pepper, and cook for another 2 minutes. Then add the white beans, tomatoes, and stock. Cover, and cook until the kale is wilted and cooked through, about 15 minutes. Taste, and adjust the seasoning if necessary. 2 Transfer the ragout to a serving dish, and drizzle it with extra-virgin olive oil to taste. Serve hot.

TUSCAN WHITE BEAN RAGOUT

Tuscan White Bean Ragout image

Eaten on it's own, or used in other dishes, this is good! This hearty stew packs lots of flavor and nutrition! Adapted from The Everything Vegetarian Cookbook by Jay Weinstein.

Provided by Sharon123

Categories Stew

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb great northern bean, cooked very soft (or one 28 ounce can of large white beans)
2 tablespoons olive oil
2 tablespoons garlic, chopped (about 5 cloves)
2 medium onions, diced
2 teaspoons fresh rosemary, chopped (or 1/4 tsp. dried)
1 dried new mexico chili (or 1/4 tsp. crushed red pepper flakes)
1 head escarole (about 6 cups leaves, or an equal amount of spinach, torn into large pieces)
6 ripe plum tomatoes, seeded and diced (about 1 1/2 cups)
2 ounces unsalted butter
1/4 cup flat-leaf Italian parsley, rough chopped
1/2 cup parmigiano-reggiano cheese, grated (optional)
kosher salt & freshly ground black pepper
3 drops extra virgin olive oil (or a nice flavored oil)

Steps:

Strain the cooking liquid from the beans and reserve(you should have about 2 cups of liquid-add water if necessary to reach this amount). Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it turns white and fragrant, only aobut 30 seconds. Stir in the onions, rosemary, and chili. Cook gently until the onions are very soft, about 10 minutes, stirring occasionally. Add the beans and enough bean cooking liquid to make the mixture brothy; simmer 5 minutes.
Stir in the escarole or spinach; simmer until it is all wilted. Add the tomatoes, butter, parsley, and cheese if using. Remove from the heat, and stir until the butter is melted in, adding additional bean liquid as necessary to keep it brothy. Season well with salt and pepper.
Serve warm, drizzled with extra virgin olive oil.
Note:.
This stew can be prepared just up to adding wscarole. Refrigerate for up to 3 days. The flavors will marry and the dish will be even better.

Nutrition Facts : Calories 1081.1, Fat 111.4, SaturatedFat 18.3, Cholesterol 15.2, Sodium 24.6, Carbohydrate 19.4, Fiber 7.1, Sugar 2.6, Protein 6.4

Tips:

Soak the beans overnight: Soaking the beans overnight will help to soften them and reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them stand for 1 hour.
Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add any vegetables that you have on hand, such as carrots, celery, zucchini, or potatoes.
Don't overcook the kale: Kale is a hearty green that can withstand a bit of cooking, but it's important not to overcook it. Overcooked kale will become tough and chewy. Add the kale to the pot in the last few minutes of cooking, or even stir it in just before serving.
Season to taste: This recipe is a good starting point, but you may want to adjust the seasonings to your own taste. Add more salt, pepper, or garlic powder, if desired.
Serve with crusty bread or rice: This ragout is a hearty and filling meal that can be served with a variety of sides. Crusty bread or rice are both good options.

Conclusion:

Tuscan kale and white bean ragout is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste. So next time you're looking for a quick and easy meal, give this recipe a try. You won't be disappointed!