Tuscan White Bean Skillet: A Delightful Weeknight Dinner
This Tuscan white bean skillet is a flavorful and nutritious dish, perfect for a quick weeknight meal.
Equipment
- large skillet
Ingredients
- 1 tbsp extra virgin olive oil
- 1 large onion, diced about 1 1/2 cups
- ½ cup oil-packed sun-dried tomatoes, drained and roughly chopped
- 4 cloves garlic, minced
- 2 (14.5 oz) cans white Cannellini 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
- Heat olive oil in a large skillet over medium heat and sauté the diced onion for 3-4 minutes until softened.
- Add sun-dried tomatoes and garlic, cooking for 60 seconds until fragrant.
- Stir in the Cannellini beans, diced tomatoes, artichoke hearts, oregano, and thyme, then cover and cook for 8 minutes.
- Remove the lid, add kale, and cook for 2-3 minutes until wilted; season with salt and pepper before serving.
Notes
For enhanced flavor, use fire-roasted diced tomatoes. Kale can be substituted with spinach or another leafy green if preferred.