White Bean Tuscan Skillet
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 no salt
- 1 14.5 oz can artichoke hearts, drained and roughly chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 cups spinach
- 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 Pepper.
Nutrition
Serving: 1cupCalories: 93kcalCarbohydrates: 8gProtein: 2gFat: 7gSodium: 92mgFiber: 2gSugar: 1g
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