Tuscan White Beans with Kale

Author: Madly Delicious

Tuscan White Beans with Kale is a one-skillet dish made with cannellini beans, tomatoes, garlic, rosemary, and kale, finished with lemon juice and olive oil for an easy Italian-inspired meal.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Italian-Inspired

Servings

Equipment

10-inch skillet or similar pan

Ingredients

2 tbsp olive oil
1 small yellow onion, chopped
3 garlic cloves, minced
1 tbsp tomato paste
1 (14-ounce) can diced tomatoes
2 (15-ounce) cans cannellini beans, drained and rinsed (or Great Northern beans)
½ tsp dried oregano
1 small sprig fresh rosemary (about 3–4 inches), or ½ tsp dried
1 cup vegetable broth (plus more as needed)
2 cups Tuscan kale (also known as lacinato or dinosaur kale), stems removed and chopped
½ tsp salt, adjust to taste
½ tsp black pepper
Juice of 1 lemon
Extra olive oil, for drizzling
Crusty bread, for dipping and serving

Instructions

Sauté the Aromatics: Heat 2 tbsp olive oil in a 10-inch skillet over medium heat. Add 1 small yellow onion, chopped and cook for 4–5 minutes until softened. Stir in 3 garlic cloves, minced and cook 30 seconds until fragrant.
Build the Base: Add 1 tbsp tomato paste and cook for 1–2 minutes, stirring to caramelize slightly. Stir in 1 can diced tomatoes, 2 cans cannellini beans, ½ tsp dried oregano, ½ tsp salt, ½ tsp black pepper and 1 small sprig fresh rosemary.
Simmer: Pour in 1 cup vegetable broth and bring to a gentle simmer. Cook covered for 10–12 minutes, allowing the mixture to thicken slightly. Add a few extra splashes of broth if needed.
Add the Kale: Remove the lid and stir in 2 cups of chopped Tuscan kale. Cook for 5–7 minutes, until the kale is tender and wilted.
Finish: Remove the rosemary sprig. Stir in the juice of 1 lemon and adjust seasoning as needed. Drizzle with extra olive oil before serving and enjoy with crusty bread.

Notes

Bean & Kale Subs

Cannellini beans can be swapped for Great Northern or butter beans for a similar creamy texture. If using dried beans, you’ll need about 3 cups cooked. Tuscan (lacinato) kale can be replaced with curly kale, baby spinach, or Swiss chard (add chard stems earlier with the onions).

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or water to loosen. Freezes well for up to 2 months.

Nutrition

Serving: 1 servingCalories: 375kcalCarbohydrates: 46gProtein: 16gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 720mgPotassium: 1050mgFiber: 13gSugar: 5gVitamin A: 3800IUVitamin C: 55mgCalcium: 165mgIron: 4.5mg

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