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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

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1tbspextra virgin olive oil
2tbspgarlicchopped (about 6 cloves)
1cupchopped carrots
1cupchopped celery
1cupchopped yellow onion
1 1/2tspsea salt
1/4tspground black pepper
3tbspwhite wine vinegar
1/4tspred pepper flakes
2tbspfresh rosemarychopped
2(15 oz) canswhite beansdrained and rinsed (Cannellini beans)
1cupcanned unsweetened coconut milk
1/4cuplow-sodium vegetable broth or water
1cupchopped kale
Toasty sourdough or brown ricefor 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.