Tomato Kale and White Bean Stew with Crispy Bread

The (in)credible science

Did you know that organic tomatoes have up to 80% more antioxidants than conventional tomatoes AND nearly 60% more vitamin C? Research shows that eating an organic diet can reduce pesticide levels in your body by up to 90%. Plus, fun fact: organic is good for the bees too! ORGANIC farms provide safe haven where native bees can thrive, pollinating tomatoes and other fruits and veggies we love.

The Recipe

This vegetarian stew is the ideal comfort food to bring the whole family to the table any time of year. Chef Megan Mitchell brought together fresh ingredients with pantry staples, like Muir Glen Organic diced tomatoes, for a deliciously aromatic, forgivingly healthy, and surprisingly easy dish everyone will love. More good news: this recipe doubles beautifully.


  • Extra virgin olive oil
  • 4 medium carrots, scrubbed clean and 1/2-inch dice
  • 4 celery ribs, 1/4-inch dice
  • 1 small yellow onion, 1/4-inch dice
  • 1 tbsp. finely minced rosemary
  • 3 garlic cloves, grated or finely minced
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 bay leaf
  • 28-ounce can Muir Glen Organic diced tomatoes
  • 4 cups chicken or vegetable stock, low sodium
  • 2 cans cannellini beans, drained and rinsed
  • 1 parmesan rind (optional)
  • 2 bunch dino kale, stems removed and roughy chopped
  • Freshly grated parmesan, for serving
  • Rustic boule or baguette, toasted


  1. Bring a 6-quart Dutch oven or large soup pot up to heat over medium. Add in 2 tbsp. extra virgin olive oil along with the carrots, celery, onions and rosemary. Sauté for 5-7 minutes or until they begin to soften.
  2. Next add in the garlic and a large pinch of salt and pepper. Stir and cook until the garlic is fragrant, about 1 minute.
  3. Next add in the bay leaf, Muir Glen diced tomatoes, chicken/vegetable stock, beans and parm rind. Season again with salt and pepper, stir and add in the kale. Place the lid on, bring to simmer then cook on low for 20-25 minutes or until the kale is tender. Taste for seasoning, adding more salt or pepper if needed.
  4. To serve, ladle into shallow bowls, drizzle with extra virgin olive oil and a sprinkle of parmesan. Serve with crusty bread for dipping.

Recipe Courtesy of Megan Mitchell with generous sponsorship support from Muir Glen Organic.

Entrees, Gluten free, Sides