Spice up your dinner routine with this easy Tuscan white bean skillet. Ready in under 30 minutes, perfect with a crusty loaf of bread! A delicious, easy dinner recipe that happens to be casually vegan.
I certainly feel weak at the knees over skillet dinners. Something about having the option to simply toss everything in there and be finished! Also, the very word “skillet” invokes something delicious to me – a dinner that is most likely good, exemplary, and simple to make.
Obviously, this Tuscan White Bean Skillet checks every one of those crates. What’s more, a couple of additional for great measure. The dish likewise turns out to be sound and nonchalantly vegetarian. Like, serene veggie lover. It’s not difficult or making a special effort to be, it just helpfully works out that way. That is the manner by which we like to move here occasionally! You can peruse a little regarding why in this gather together of most loved meatless dinners.
All in all, what makes this skillet so extraordinary and delightful? Similarly as with the very best dinners, it’s simply a lot of fabulous fixings united in a basic, heavenly way!
Spice up your meatless dinner routine with this easy Tuscan white bean skillet. Ready in under 30 minutes, perfect with a crusty loaf of bread!
Ingredients
- 1 tbsp extra virgin olive oil
- 1 large onion diced (about 1 1/2 cups)
- 1/2 cup oil-packed sun-dried tomatoes drained and roughly chopped
- 4 cloves garlic minced
- 2 (14.5 oz) cans white Cannelini 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
Instructions
- Warm olive oil in a large skillet over medium heat until shimmering. Add onions and cook for 3-4 minutes, until slightly softened. Add sun-dried tomatoes and garlic and cook for an additional 60 seconds, until fragrant.
- Add beans, diced tomatoes, artichoke hearts, oregano, and thyme to the skillet. Stir to combine. Keep heat on medium, cover the pan, and cook for 8 minutes.
- Uncover the skillet and add the kale, stirring for 2-3 minutes, until it wilts. Season with salt and pepper to taste and serve.
Notes
Use fire-roasted diced tomatoes for an added kick of flavor!
