Spice up your meatless dinner routine with this easy Tuscan white bean skillet. Ready in under 30 minutes, perfect with a crusty loaf of bread!
1tbspextra virgin olive oil
1large oniondiced (about 1 1/2 cups)
1/2cupoil-packed sun-dried tomatoesdrained and roughly chopped
2(14.5 oz) cans white Cannelini beans, drained and rinsed
1(14.5 oz) can diced tomatoes
1(14.5 oz) can artichoke hearts, drained and roughly chopped
salt and pepper
Warm olive oil in a large skillet over medium heat until shimmering. Add onions and cook for 3-4 minutes, until slightly softened. Add sun-dried tomatoes and garlic and cook for an additional 60 seconds, until fragrant.
Add beans, diced tomatoes, artichoke hearts, oregano, and thyme to the skillet. Stir to combine. Keep heat on medium, cover the pan, and cook for 8 minutes.
Uncover the skillet and add the kale, stirring for 2-3 minutes, until it wilts. Season with salt and pepper to taste and serve.
Use fire-roasted diced tomatoes for an added kick of flavor!