Simple, rustic, deeply satisfying. Creamy cannellini beans, lacinato kale, garlic, sun-dried tomato, white wine, and herbs—all stewed into a skillet masterpiece. It’s Italian countryside energy without the flight or fuss. Vegan-friendly, pantry-ready, and built to warm you from the inside out.
Tuscan White Bean & Kale Skillet
“20 Minutes to Soul Food”
Ingredients:
2 tbsp olive oil
3 garlic cloves, thinly sliced
1 small shallot, minced
1/4 tsp red chili flakes (optional)
1/2 cup sun-dried tomatoes, chopped
2 cans cannellini beans (drained + rinsed)
1/2 cup dry white wine (or veggie broth)
1 bunch lacinato kale, stemmed + chopped
Salt + cracked pepper
Juice of 1/2 lemon
Optional: fresh thyme, grilled bread, or parmesan
Instructions:
Heat olive oil in a skillet. Add garlic and shallot—sauté until just golden.
Add chili flakes + sun-dried tomatoes and cook another minute.
Toss in beans, stir, and deglaze with wine. Let it bubble 2–3 min.
Add kale, stir until wilted and tender (5 min). Season with salt, pepper, and lemon juice.
Serve hot with grilled sourdough, a sprinkle of parmesan, or a drizzle of extra virgin olive oil.
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