Creamy, delicious, and flavorful, this vegetarian bean dinner is made with Tuscan-inspired ingredients like cannellini beans, kale, and artichoke hearts. It's an easy meal that the whole family will love.
2cupschopped Tuscan kalealso known as lacinato kale
2tablespoonschopped fresh parsley
¼cupshaved parmesan cheese
Breadfor serving
Instructions
Warm the olive oil in a large skillet (at least 12 inches wide) over medium heat. Add the leeks and cook for 2 to 3 minutes until they start to get tender. Stir in the garlic and cook for 1 minute until fragrant.
Add the beans, artichoke hearts, broth, sage leaves, lemon zest, red pepper flakes, salt, and pepper to the skillet. Let everything come to a boil then reduce the heat to medium-low to maintain a simmer. Cook, stirring often, until the liquid starts to reduce, about 8 to 10 minutes.
Stir in the chopped kale and parsley. Cook for 2 more minutes until the kale is wilted.
Remove the skillet from heat. Add shaved parmesan on top. I like to use a swivel peeler on a block of aged parmesan. Serve with crunchy bread if desired. Enjoy!
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Notes
Keep leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in a skillet or in the microwave until warmed through.