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Tuscan White Bean Skillet with Sun Dried Tomatoes and Kale
This quick Tuscan White Bean Skillet combines sun-dried tomatoes, kale, and white beans to create a flavorful, fiber-packed meal. The dish is perfect for weekly meal prep and can be easily whipped up in no time.
1
20 min
TOTAL TIME
402
CALORIES
$1.66
PER SERVING
Ingredients
12 INGREDIENTS
4 SERVINGS
1 tbsp olive oil
Directions
9 STEPS
10 min
PREP TIME
10 min
COOK TIME
20 min
TOTAL TIME
1
Drain, rinse, and set aside the canned cannellini beans.
2
Chop the sun dried tomatoes if not pre-chopped.
3
In a small bowl, mix 3 tablespoons of oil from the sun dried tomato jar with apple cider vinegar, dried basil, salt, black pepper, and crushed red pepper flakes. Set the dressing aside.
4
In a large skillet, heat the olive oil and minced garlic over medium heat, cooking for one minute or until softened and fragrant.
5
Add the chopped kale and 2 tablespoons of water to the skillet. Stir and cook over medium heat until the kale has wilted.
6
Add the drained cannellini beans, chopped sun dried tomatoes, and cooked diced chicken (if using) to the skillet with the kale.
7
Stir and cook until the beans and chicken are heated through.
8
Drizzle the prepared dressing over the skillet and stir to combine. Taste and adjust salt if needed.
9
Serve the Tuscan White Bean Skillet warm.
Health Info
Macros
40g
CARBS
17g
FAT
12g
PROTEIN
Allowed on these diets
LACTOSE FREE
GLUTEN FREE
MEDITERRANEAN
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