2395ml/ 14oz cans cannelini or navy beans, drained and rinsed
2cupschopped kale
2tbspgrated parmesan cheese
parmesan cheese for serving
Instructions
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).