Emeril Lagasse's Tuscan Kale & White Bean Ragout

Sarah Carlson


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!

★★★★★ 3 votes
20 Min
20 Min


2 Tbsp
olive oil, extra virgin
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

How to Make Emeril Lagasse's Tuscan Kale & White Bean Ragout


  • 1Heat 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.
  • 2Transfer the ragout to a serving dish, and drizzle it with extra virgin olive oil to taste. Serve hot.

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About Emeril Lagasse's Tuscan Kale & White Bean Ragout

Course/Dish: Bean Soups, Vegetable Soup
Dietary Needs: Vegetarian