Tuscan White Bean and Kale Stew
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Italian · 40 min · Beans · vegetarian, vegan, dairy-free
371 cal
16g protein
52g carbs
11g fat
per serving · estimated
Ingredients
- 1 15 oz can cannellini beans
- 1 bunch lacinato kale
- 7 oz canned diced tomatoes
- 2 garlic cloves
- 1 yellow onion
- 2 cups vegetable broth
- 1 sprig rosemary
- 1 1/2 tbsp extra-virgin olive oil
Method (tap to check — screen stays awake)
- Saute diced onion and garlic in olive oil until soft.
- Add diced tomatoes and rosemary and cook 5 minutes.
- Stir in beans and broth and simmer 15 minutes, mashing some beans to thicken.
- Fold in chopped kale and cook until wilted and tender, about 8 minutes.
- Drizzle with olive oil and serve, ideally over toasted bread.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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