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.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

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