Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 2 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 small onion, finely diced
- 1 can (15 oz) cannellini beans, drained and rinsed (or 1 ½ cups cooked white beans)
- 1 cup vegetable broth
- 1 cup cherry tomatoes, halved
- 3 cups fresh spinach or kale, chopped
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- Salt and pepper to taste
- Lemon zest, for garnish
- Fresh basil, chopped, for garnish
Instructions:
- Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the garlic and onions, sautéing until the onions are translucent and the garlic is fragrant (about 2-3 minutes).
- Cook the Tomatoes: Add the cherry tomatoes to the skillet and cook until they start to soften and release their juices, about 3-4 minutes.
- Add the Beans and Broth: Stir in the white beans and vegetable broth. Simmer for 5-7 minutes, allowing the beans to absorb the flavors and the broth to reduce slightly.
- Incorporate the Greens: Add the chopped spinach or kale to the skillet, stirring until the greens wilt. Sprinkle in the rosemary and thyme, and season with salt and pepper.
- Finish and Serve: Once everything is heated through and the flavors have melded together, remove the skillet from heat. Garnish with lemon zest and fresh basil.
This Vegan Tuscan White Beans dish can be enjoyed as a main with crusty bread, over pasta, or as a side to other Italian-inspired dishes. It’s a wholesome, comforting option that’s also great for meal prepping and tastes even better the next day!
