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Description
A hearty and nutritious Tuscan-inspired dish featuring beans and kale, perfect for a wholesome meal.
Ingredients
- 2 cups cannellini beans, drained and rinsed
- 2 cups kale, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup vegetable broth
- 1 tsp dried rosemary
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large oven-safe skillet over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in kale and cook until wilted.
- Add beans, vegetable broth, rosemary, thyme, salt, and pepper. Stir well.
- Bring to a simmer, then transfer the skillet to the oven.
- Bake for 20 minutes until the top is lightly browned.
- Remove from the oven and sprinkle with Parmesan cheese if desired.
- Serve warm.
Notes
- You can substitute kale with spinach or Swiss chard.
- For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Tuscan