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
Scale
- 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