Tuscan cannellini bean skillet
This quick and easy Tuscan Cannellini Bean Skillet is healthy and delicious! It comes together in just a few minutes, and packs in heaps of fresh seasonal veggies.
Servings: 4
Ingredients
- 2 tablespoon olive oil
- 3-4 garlic cloves minced
- 2 medium zucchini diced (about 2 cups)
- 1 bunch of torn kale leaves with hard stems removed
- 1 15- oz can cannellini beans rinsed and drained
- 1 pint cherry tomatoes halved
- ½ teaspoon garlic salt
- ½ teaspoon Italian herb mix
- crushed red pepper flakes to taste
Instructions
- First, heat the olive oil in a large pan over medium-high heat.
- Add in the garlic, and cook quickly for 1-2 minutes until fragrant and barely golden (be careful as garlic burns easily). Toss in the diced zucchini, and mix to combine.
- Cook the zucchini, stirring occasionally, until they start to form a golden brown crust and start to soften (5-7 minutes).
- Next, mix in the kale leaves and cook until they wilt down. Finally, add in the cannellini beans and cherry tomatoes, cooking until they are just warmed through.
- Mix in the garlic salt, Italian herbs, and red pepper flakes, and add more to taste.
- Serve immediately!