Tuscan White Bean Skillet
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!
Ingredients
- 1 tbsp extra virgin olive oil
- 1 large onion diced (about 1 1/2 cups)
- 1/2 cup oil-packed sun-dried tomatoes drained and roughly chopped
- 4 cloves garlic minced
- 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
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 cups kale chopped
- salt and pepper
Instructions
- 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.
Video
Notes
- Use fire-roasted diced tomatoes for an added kick of flavor.
- You can substitute spinach or another leafy green for the kale if desired.
Nutrition Estimate
Calories: 383.89 kcal, Carbohydrates: 52.46 g, Protein: 16.38 g, Fat: 15.08 g, Saturated Fat: 1.83 g, Sodium: 1057.16 mg, Potassium: 431.85 mg, Fiber: 14.67 g, Sugar: 4.62 g, Vitamin A: 4962.21 IU, Vitamin C: 80.6 mg, Calcium: 260.13 mg, Iron: 7.35 mg
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