Sautéed Italian White Beans with Kale and Tomatoes
This flavorful Sautéed Italian White Beans recipe will be on repeat in your house year around and is easy enough to make any day of the week!
Equipment
Ingredients
- 1 Tablespoon olive oil
- ½ small bell pepper finely diced
- 1 small carrot finely diced
- 1 small shallot finely chopped
- ¼ cup dry white wine
- 10 cherry tomatoes halved
- 1 can 15.5 oz cannellini beans, drained and rinsed
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup baby kale, packed
- Parmigiano reggiano (Parmesan cheese) for garnish
Instructions
- In a large sauté pan over medium heat, add the olive oil. Then add the diced bell pepper and carrots and cook for 2-3 minutes.
- Add the shallot and cook for another 30 seconds, then throw in the tomatoes and pour in the wine. Cook until the wine has reduced and alcohol smell is gone, about 2 minutes.
- Add the beans, Italian seasoning, salt and pepper and stir well to combine. Cook for 2 minutes to warm the beans up.
- Remove the pan from the heat and stir in the baby kale until wilted. Taste for seasoning and add more salt if needed.
- Serve as is or garnish with a small drizzle of good extra virgin olive oil and/or grated parmesan cheese and some crusty bread.
Notes
This recipe serves 4 people as a side dish, or 2 people as a main dish.
How to store leftover Sautéed Italian White Beans:
- They can be stored in the refrigerator for up to 5 days in an airtight container.
- Simply reheat over medium-low heat in a saucepan. You may need to add a touch of water when reheating leftovers.
Nutrition
Calories: 100kcalCarbohydrates: 13gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 735mgPotassium: 513mgFiber: 3gSugar: 7gVitamin A: 3341IUVitamin C: 37mgCalcium: 71mgIron: 2mg
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