# Tuscan Butter Beans with Kale

Creamy butter beans simmered with crushed tomatoes, garlic, rosemary, and broth, then finished with tender kale and nutty Parmesan for a hearty meatless skillet meal.

Source URL: https://quickdinner.org/recipes/6aac3f46e2bdadec725ef176
Category: Main Dishes / Vegetarian
Cooking method: Stovetop
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 4

## Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 teaspoon dried rosemary
- 1 can (28 ounces) crushed tomatoes
- 0.5 cup vegetable broth
- 2 cans (15 ounces each), drained and rinsed butter beans
- 3 cups, chopped kale
- 0.5 cup, finely grated parmesan cheese
- 0.75 teaspoon kosher salt
- 0.25 teaspoon black pepper

## Cooking instructions
1. Warm the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and rosemary and cook until fragrant, about 30 seconds; do not let the garlic brown. (about 1 min) (Medium heat)
2. Stir in the crushed tomatoes, vegetable broth, butter beans, salt, and black pepper. Bring to a gentle simmer, then cook uncovered for 12 minutes, stirring occasionally, until the sauce slightly thickens and the beans are hot. (about 12 min) (Gentle simmer)
3. Add the kale by handfuls, stirring until wilted and tender, about 3 to 4 minutes. (about 4 min) (Medium-low heat)
4. Remove from the heat and stir in the Parmesan. Taste and adjust the salt and pepper. Serve hot. (about 1 min) (Off heat)

Original page: https://quickdinner.org/recipes/6aac3f46e2bdadec725ef176
Source: QuickDinner (quickdinner.org).