About the Dish

1 Onion
2 stalks Celery
8 ounces Kale
8 ounces Sweet Peppers
4 cloves Garlic
1 1/4 teaspoon Italian Dried Herb Blend
1 ounce Sun-Dried Tomatoes
1 Edward & Sons Low Sodium Veggie Bouillon Cube
15 ounces White Beans
2 sprigs Parsley
Per Serving
Calories 420
Total Fat 12 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 800 mg
Total Carbohydrates 63 g
Dietary Fiber 19 g
Sugar 18 g
Protein 19 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Kölsch is one of our favorite beer styles because it just tastes like beer. It’s brewed as an ale then finished as a lager. A Kölsch will please the most serious beer lover, without intimidating someone new to beer. This stew of kale, beans, and peppers needs a Kölsch to serve as a backdrop.

Eventide Kölsch, Atlanta, Georgia

Sangiovese - Tuscany, Italy

This dish reminds me of hearty minestrone; therefore, a Tuscan red seems obligatory. Sangioveses are known for their high acids and will pair well with the base of dried tomatoes. There’s an inherent earth and rusticity in the wine that will complement the kale and sweet peppers.

Selvapiana Chianti Rufina, Chianti, Italy


MISE EN PLACE • Peel and dice onion. • Halve celery lengthwise. Thinly slice crosswise. • Remove and thinly slice kale stems. Thinly slice leaves. • Peel and mince garlic. • Discard pepper stems and seeds. Cut flesh into 1/2-inch dice. • Rinse and drain beans. • Slice dried tomato. • Pick and chop parsley leaves.
• Place a sauce pot over medium heat. Add 1 tablespoon olive oil. When oil is hot, add onion, celery and kale stems. Cook, stirring occasionally, until onion turns translucent, 5-6 minutes. • Add peppers and garlic. Cook, stirring occasionally, until peppers are shiny and start to become tender, 2-3 minutes. • Stir in Italian herb blend and 1/2 teaspoon kosher salt.
• Add kale leaves, tomato, bouillon and 4 cups water. Increase heat to high. • When stew simmers, reduce heat. Gently simmer, stirring occasionally, 10 minutes.
Add beans. Simmer, stirring occasionally, until stew thickens slightly, 12-15 minutes.
• Taste and adjust seasoning as desired with kosher salt. • Divide stew between 2 bowls. Garnish with parsley, and enjoy!