This delicious Mushroom and Kale Cannellini Bean Skillet comes together in about 30 minutes and is cooked all in one pot, making it a quick and easy weeknight dinner that your family will love! You can easily switch up the ingredients to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Trust me, this cozy dish is perfect for those busy evenings when you want something warm, flavorful, and nourishing!
Ingredient Breakdown
- 2 tablespoons olive oil
- 2 coarsely chopped portobello mushrooms
- 1 chopped onion
- 3 minced garlic cloves
- 1/2 cup white wine or vegetable broth
- 28 ounces diced tomatoes (undrained)
- 2 cups chopped fresh kale
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- Salt, to taste
- Pepper, to taste
- 2 cans rinsed and drained cannellini beans
Let’s Get Cooking!
Sauté the Veggies:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add in the 2 coarsely chopped portobello mushrooms, 1 chopped onion, and 3 minced garlic cloves. Cook, stirring occasionally, for about 5-7 minutes, or until everything is tender and the onion is translucent. It’s the best smell, trust me!Deglaze the Pan:
Pour in 1/2 cup of white wine (or vegetable broth), and bring it to a boil. Cook for about 3-4 minutes until the liquid reduces by half, scraping the yummy bits off the bottom of the pan for tons of flavor!Add the Good Stuff:
Stir in the 28 ounces of undrained diced tomatoes, 2 cups of chopped fresh kale, 1 bay leaf, and your dried herbs: 1 teaspoon dried thyme, 1/2 teaspoon dried basil, and 1/2 teaspoon dried rosemary. Don’t forget a couple of pinches of salt and pepper. Bring this beautiful mixture to a boil!Simmer Away:
Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 8-10 minutes, or until the kale is tender and you can practically taste the flavors coming together beautifully.Final Touches:
Gently stir in 2 cans of rinsed and drained cannellini beans. Cook for an additional 2-3 minutes until everything is heated through, then remove the bay leaf. Give it a taste and adjust the seasoning if necessary!
If you loved this Mushroom and Kale Cannellini Bean Skillet, be sure to check out my Delicious Tuscan White Bean Soup!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes! This dish is perfect for those busy weeknights when you want something quick and healthy on the table.
One-Pot Wonder
This meal comes together all in one pot, so you can enjoy minimal cleanup afterward. Just a skillet, a knife, and a cutting board, easy peasy!
Budget-Friendly
Using affordable, everyday ingredients means it’s easy to make this recipe on a budget. You likely already have most of these items in your pantry!
Crowd-Pleaser
This is loaded with tons of flavor, and you’ll have everyone asking for more! It’s such a cozy dish that just feels like a warm hug on a chilly night.
Customizable
The best part? You can swap ingredients based on what you have! Leftover veggies? Toss them in! This is a great way to clean out the fridge.
Serving and Storage Tips
Serving Suggestions
This Mushroom and Kale Cannellini Bean Skillet is delightful on its own, but it pairs perfectly with a slice of crusty bread or over a bed of rice for a heartier meal. You could also serve it with a refreshing salad for a balanced dinner!
Storage
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Just make sure it’s cooled completely before sealing it up!
Reheating Instructions
To reheat, simply warm it in the microwave or over low heat on the stove, stirring occasionally to heat evenly. You might need to add a splash of water or broth to loosen it up!
Freezer Friendly?
Oh yes! This dish is freezer friendly. Just portion it out in freezer-safe bags or containers, and it will keep well for up to 2 months. When you’re ready to eat, thaw in the fridge overnight and reheat as mentioned above.
Food is truly about bringing people together, don’t you think? This Mushroom and Kale Cannellini Bean Skillet not only nourishes the body but also creates those cozy moments around the dining table. So what are you waiting for? Grab that skillet and let’s get cooking!
Enjoy your meal, and let me know how it turns out, you’re going to love it! And for more recipes, follow us on Pinterest.
Print
Quick and Easy Mushroom and Kale Cannellini Bean Skillet
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This comforting Mushroom and Kale Cannellini Bean Skillet comes together in 30 minutes! A quick and easy weeknight dinner that your family will love. Packed with healthy ingredients.
Ingredients
- 2 tablespoons olive oil
- 2 coarsely chopped portobello mushrooms
- 1 chopped onion
- 3 minced garlic cloves
- 1/2 cup white wine or vegetable broth
- 28 ounces diced tomatoes (undrained)
- 2 cups chopped fresh kale
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- Salt, to taste
- Pepper, to taste
- 2 cans rinsed and drained cannellini beans
Instructions
- In a large skillet, heat olive oil over medium heat. Add portobello mushrooms, onion, and garlic. Cook for 5-7 minutes until tender and onion is translucent.
- Pour in white wine (or broth), bring to a boil, and cook for 3-4 minutes until reduced by half.
- Stir in diced tomatoes, kale, bay leaf, dried thyme, basil, rosemary, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 8-10 minutes until kale is tender.
- Gently stir in cannellini beans. Cook for an additional 2-3 minutes until heated through. Remove bay leaf and adjust seasoning if necessary.
Notes
Serve with crusty bread or over rice. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg