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One Pot Brothy Butter Beans with Kale Recipe
Ben Carraoli

One Pot Brothy Butter Beans with Kale Recipe

I made this one pot brothy butter beans with kale recipe when I needed something cozy but didn’t want to spend hours cooking. I love how it feels comforting while still being light and wholesome
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Total Time 35 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – Used for sautéing vegetables and building flavor. Extra virgin olive oil adds richness to the broth.
  • 1 small yellow onion diced – Adds sweetness and depth as it softens and blends into the broth.
  • 2 medium carrots diced – Provide gentle sweetness and color, balancing the savory broth.
  • 2 celery stalks diced – Adds classic soup flavor and subtle crunch.
  • 4 garlic cloves minced – Fresh garlic gives a bold, aromatic base. Avoid jarred garlic for best taste.
  • 2 cans 15 oz each butter beans, drained and rinsed – Creamy butter beans create a hearty texture. Rinsing removes excess sodium and improves flavor.
  • 4 cups vegetable broth – Forms the base of the dish. Use low-sodium broth so seasoning stays balanced.
  • 1 cup water – Helps create the brothy consistency without overpowering flavors.
  • 1 teaspoon smoked paprika – Adds gentle smokiness that deepens flavor.
  • ½ teaspoon dried thyme – Enhances savory notes in the broth.
  • ½ teaspoon red pepper flakes optional – Adds mild heat if desired.
  • 1 teaspoon salt – Adjust to taste depending on broth saltiness.
  • ½ teaspoon black pepper – Balances flavors with subtle warmth.
  • 3 cups chopped fresh kale – Fresh kale works best since frozen kale can make broth watery.
  • 2 tablespoons lemon juice – Brightens the dish and balances richness at the end.
  • ¼ cup grated Parmesan cheese optional – Adds savory depth and creaminess. Freshly grated melts best.
  • Optional crusty bread for serving – Perfect for soaking up the flavorful broth.

Method
 

  1. Heat olive oil in a large pot and cook onion, carrots, and celery until softened. Add garlic last so it doesn't burn. This builds the flavor base for the broth.
  2. Stir in butter beans, broth, water, and seasonings. Bring mixture to a gentle simmer. This step allows flavors to blend while beans warm through.
  3. Let everything simmer for about 10 minutes so vegetables soften fully. Stir occasionally to prevent sticking. The broth begins developing depth during this stage.
  4. Stir chopped kale into the pot and cook until wilted and tender. Kale softens quickly while adding nutrition. Adjust seasoning if needed.
  5. Add lemon juice just before serving to brighten flavors. Sprinkle Parmesan cheese if using. Serve hot while broth is rich and comforting.

Notes

• I sometimes mash a few beans in the pot to make broth slightly creamier.
• I drizzle extra olive oil on top before serving for richness.
• I toast bread with garlic butter for a perfect dipping side.
• I add fresh herbs like parsley for extra freshness.
• I sometimes stir in chili oil when I want a spicy kick.