One Pan Cannellini Beans with Kale
One Pan Cannellini Beans with Kale braises white beans and leafy greens in a savory, aromatic broth for the ultimate quick and convenient comfort food. Serve them hot with crusty bread for a cozy, high-protein weeknight dinner!
Servings: 4 servings
Calories: 150kcal
Ingredients
- 1-2 tablespoons olive oil
- 1/2 small white onion diced small
- 5 garlic cloves minced
- 1/4-1/2 teaspoon red chili flakes
- 2 cans cannellini beans drained and rinsed
- 1 cup vegetable broth
- 1/2 teaspoon salt or to taste
- few shakes fresh ground black pepper
- 4 cups chopped kale stems removed
- 2 tablespoons freshly squeezed lemon juice
For Serving, optional
- Crusty bread
- Cooked rice or quinoa or cooked pasta
- Vegan parmesan
Instructions
- In a large pan over medium heat, warm the olive oil. Once warm, add the onion and sauté until translucent, about 8 minutes. Add the garlic and cook for 1 more minute, until fragrant.
- Add the red chili flakes and cannellini beans and stir to combine with the onion/garlic mixture.
- Add the vegetable broth, salt, black pepper and kale and cook for 5-10 minutes, until the kale has softened and wilted. Stir the lemon juice into the pan. Add more salt, pepper or red chili flakes, to taste.
- Serve immediately with optional crusty bread, cooked rice/quinoa or cooked pasta and vegan parmesan cheese on top. It's also very tasty all by itself! Enjoy!
Notes
- Make it oil-free by sautéing in water or broth.
- May use chickpeas or other beans as well.
- Store in the refrigerator for up to 4 days. It can also be frozen if needed.
Nutrition
Serving: 1of 4 servings | Calories: 150kcal | Carbohydrates: 25g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 594mg | Potassium: 111mg | Fiber: 8g | Sugar: 1g | Vitamin A: 2136IU | Vitamin C: 22mg | Calcium: 144mg | Iron: 3mg