This recipe whips up in no time and it’s even better the next day! This skillet dish is warm and comforting, but not heavy so it’s perfect for a midday lunch. Plus, if you are looking for ways to enjoy your summer tomatoes, feel free to roast your own and add them instead of canned as another way to enjoy the taste of the season.
Tuscan White Bean Skillet with Kale
Ingredients
- 1 Tablespoon extra virgin olive oil or avocado oil
- 1 small onion diced
- ½ cup oil-packed sun-dried tomatoes drained and chopped
- 2 cloves garlic – minced
- ½ cup vegetable broth or white wine
- 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 optional
- 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 vegetable broth or white wine.
- 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 (optional) and pepper to your liking.
- Serve with warm crusty bread.
Notes
Recipe courtesy of Two City Vegans