These Quick White Beans with Tomatoes & Kale are made for cooler evenings when you want an easy weeknight dinner.
As we head towards Spring, there are still cool evenings and dare I say it some snow here and there.
Made with simple ingredients, this recipe will keep you cozy and nourished.
There is something so comforting about this bean dish.
I’m a huge fan of soup during the cooler months but these beans are NEXT LEVEL.
What I love about this dish especially is how easy it comes together! Using canned beans and diced tomatoes cuts the cooking time down and everything is cooked in one pot.
What makes this beans recipe so simple & delicious?
Onions & Garlic: Sautéed together to start building flavour at the beginning of cooking this recipe.
White beans: Small white beans like cannellini or navy, are delicious and nutritious, giving the dish it’s protein boost and cooks up in no time.
Diced tomatoes: A versatile staple, I like to use diced tomatoes for more texture to this brothy dish.
Kale: Adding in kales gives a boost of greens to this recipe and rounds out the dish. Kale also softens really quickly in the broth while still holding its texture.
Parmesan Cheese: Adds flavour to this dish and is the perfect topper before serving!
Spices: Oregano and thyme go beautifully with the tomatoes and beans while the chili flakes bring just a little bit of heat.
Quick White Beans with Tomatoes and Kale
These white beans with tomatoes & kale are simple, delicious and comforting. Using canned beans makes this recipe easy and quick to cook for weeknight dinners.
- 3 tbsp extra virgin olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 398ml/14oz can diced tomatoes
- 3 cups water
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp kosher salt
- ground pepper
- pinch chili flakes optional
- 2 395ml/ 14oz cans cannelini or navy beans, drained and rinsed
- 2 cups chopped kale
- 2 tbsp grated parmesan cheese
- parmesan cheese for serving
In a large skillet over medium heat, add the onions and cook for 6-8 minutes until softened.
Add the minced garlic and cook 1-2 more minutes.
Add in the diced tomatoes with their juices, water, dried oregano, dried thyme, salt, a couple grinds of pepper and chili flakes. Stir and turn the heat up to high to bring to a boil. Then, turn the heat to medium-low, cover the pan with just a little space for the steam to escape and simmer for 15 minutes.
Add in the beans (drained & rinsed) and use a potato-masher or back of a spoon to crush them up a bit; this will give the dish a bit creamier texture. Then, add in the chopped kale and 2 tbsp grated parmesan cheese. Stir and cook at a low simmer for 5 minutes.
Serve topped with parmesan and more salt and pepper (to your liking).
Keep some of these basic ingredients in your pantry so you can cook this up anytime you need a quick dish. Don’t have kale on hand? You can totally skip it! This dish is great without the kale too.
Serve this as an easy weeknight dinner or even enjoy it with family and friends for a weekend gathering. I like to have some toasted sourdough on the side to dip into the beans or you could even try serving them with some quinoa or rice for a more substantial dish.
Also goes lovely with a glass of your favourite red wine.
These quick beans are a great way to add a plant-based meal to your weeknight dinner rotation too if that’s something you’re looking to do.
Until the next cooking adventure,