Vegetarian

Tuscan Kale and Cannellini Beans takes several minutes to prepare.

Tuscan Kale and Cannellini Beans takes several minutes to cook.

Tuscan Kale and Cannellini Beans makes 4 servings.

The ingredients for Tuscan Kale and Cannellini Beans are:

15oz can Muir Glen Fire Roasted Diced Tomatoes
15oz can Cannellini Beans, drained and rinsed well (feel free to use 2 cups cooked homemade beans)
1 bunch Kale, stemmed and rinsed well
5 cloves garlic
1/2 large onion, finely diced
1 Tbsp olive oil
S&P or Tony's
Optional: 1/2 lb diced boneless skinless chicken breast or 1 package Quorn tenders (NOT included in nutritionals below)

Here is how you make Tuscan Kale and Cannellini Beans:

Heat the olive oil in a large skillet and saute the onion and garlic till soft and fragrant (about 5 minutes), season lightly. Add the kale and cover. Cook till kale is wilted. Stir and season lightly, taste. Add tomatoes and stir well, and taste for seasoning, adjust if needed. Add beans (and chicken if using) and stir. Simmer on low heat till ready to serve. Number of Servings: 4Recipe submitted by SparkPeople user STEPHISVENUS.

The nutritional information for Tuscan Kale and Cannellini Beans is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 259.7

• Total Fat: 4.3 g
• Cholesterol: 0.0 mg
• Sodium: 693.7 mg
• Total Carbs: 43.5 g
• Dietary Fiber: 10.6 g
• Protein: 13.4 g