Tuscan White Bean Skillet with Kale
This Tuscan White Bean Skillet with Kale is a quick & easy 30-minute vegan dinner! It's packed with flavor and nutrients, but so simple to make.
Ingredients
- 1 tbsp extra virgin olive oil or avocado oil
- 1 small onion diced
- 1/2 cup oil-packed sun-dried tomatoes drained and chopped
- 2 cloves garlic - minced
- 1/2 cup white wine or vegetable broth
- 2 cans cannellini beans drained and rinsed
- 1 can fire roasted diced tomatoes
- 1 can artichoke hearts drained and chopped
- 1 tbsp Italian spices
- 2 cups kale - washed and chopped
- Salt & pepper to taste
- Crusty bread for serving
Instructions
- Warm olive or avocado oil in a large skillet over medium heat. Add your onions and cook until softened, about 3 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute.
- Deglaze the pan with your choice of white wine or vegetable broth. I love the flavor the white wine adds to this dish.
- Add beans, fire-roasted tomatoes, artichoke hearts, and Italian spices to the skillet. Stir until combined.
- Cover the pan and cook for 7-8 more minutes.
- While this is cooking, turn on your oven and start warming the crusty bread.
- Uncover the skillet and add the kale, stirring until it wilts. Season with salt and pepper to your liking.
- I serve with warm crusty bread and vegan butter.
Nutrition
Serving: 1gCalories: 409kcalCarbohydrates: 60gProtein: 20gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 8gSodium: 1015mgFiber: 17gSugar: 5g
Tried this recipe?Let us know how it was!