Description
A savory Tuscan White Bean Skillet packed with flavorful ingredients, perfect for vibrant weeknight meals.
Ingredients
Scale
- 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 to taste
Instructions
- Warm olive oil in a large skillet over medium heat until shimmering.
- Add the diced onions and cook for 3-4 minutes, until slightly softened.
- Add the sun-dried tomatoes and minced garlic, cooking for an additional 60 seconds.
- Toss in the Cannelini beans, diced tomatoes, artichoke hearts, oregano, and thyme.
- Cover the pan and keep it on medium heat for 8 minutes.
- Uncover the skillet and add the chopped kale, stirring for 2-3 minutes until it wilts.
- Season with salt and pepper to taste and serve.
Notes
Sautéing the onions fully helps in building depth of flavor. Can substitute kale for spinach for a lighter dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg