Description
A comforting Tuscan White Bean Skillet filled with creamy white beans, earthy kale, and smoky paprika, perfect for a cozy evening meal.
Ingredients
Scale
- 1 can white beans (cannellini or great northern), drained and rinsed
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 cups kale or spinach, chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup vegetable broth
- Crusty bread for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and carrot, sautéing until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the white beans, kale, oregano, smoked paprika, salt, and pepper.
- Pour in the vegetable broth and bring to a simmer.
- Cook for about 5-10 minutes until heated through and the greens are wilted.
- Serve warm with crusty bread.
Notes
This dish can be made ahead and stores well in the fridge for up to 3 days. It also freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg