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One Pan Creamy Tuscan White Beans

One Pan Creamy Tuscan White Beans

Entrees

Course

Pulse Type

White Kidney Bean (Cannellini)

Specialty Diet

Dairy-free

Occasion

Mediterranean Diet

Cook Time

35 minutes

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Ingredients

Servings:

1 tbsp extra virgin olive oil
2 tbsp garlic chopped (about 6 cloves)
1 cup chopped carrots
1 cup chopped celery
1 cup chopped yellow onion
1 1/2 tsp sea salt
1/4 tsp ground black pepper
3 tbsp white wine vinegar
1/4 tsp red pepper flakes
2 tbsp fresh rosemary chopped
2 (15 oz) cans white beans drained and rinsed (Cannellini beans)
1 cup canned unsweetened coconut milk
1/4 cup low-sodium vegetable broth or water
1 cup chopped kale
Toasty sourdough or brown rice for serving

Instructions

Heat the olive oil in a large skillet over medium heat. Add the garlic, carrots, celery, onion, salt, and pepper. Sauté for 7–10 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
Add the white wine vinegar and stir, scraping up any browned bits from the bottom of the skillet. Add the red pepper flakes, rosemary, white beans, coconut milk, and vegetable broth. Stir well to combine.
Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Add the chopped kale and continue simmering for about 5 minutes, or until the kale is wilted and warmed through.
Serve immediately with toasted sourdough bread or brown rice.