Ingredients
2 cups dried cannellini beans, rinsed
1 bunch curly kale, stems removed and chopped
3 medium tomatoes, diced
4 garlic cloves, minced
3 tbsp extra virgin olive oil
4 cups vegetable broth
1 tbsp lemon juice
1 tsp dried thyme
2 bay leaves
Salt and pepper to taste
Instructions
Rinse and soak cannellini beans for 8 hours or overnight; drain. Heat olive oil in a large pot over medium. Sauté garlic for 1-2 minutes until fragrant. Add chopped kale stems and cook for 3 minutes, then add kale leaves and cook until wilted. Stir in tomatoes and cook for 5 minutes. Add beans, vegetable broth, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 25-30 minutes until beans are tender. Stir in lemon juice before serving.
Notes
Use canned cannellini beans (drained) for faster preparation (rinse and add 10 minutes before simmering). Store leftovers in an airtight container for up to 5 days. Freeze for 3 months.
Add diced carrots or celery for extra texture, if desired.
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Table
- Method: Stewing
- Cuisine: Mediterranean
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl (825g)
- Calories: 250
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg