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+ servings

Easy White Bean Skillet

This Easy White Bean Skillet is a great healthy and hearty dinner and it only takes 20 minutes to make! Serve with crusty bread or enjoy over pasta, spaghetti squash, quinoa, or zucchini noodles.
5 from 5 votes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 8 oz roasted red bell peppers, chopped (from a jar, you don’t need the liquid)
  • 28 oz fire roasted diced tomatoes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes, more to taste
  • 15 oz white beans, rinsed and drained
  • 1 cup roughly chopped kale or spinach
  • 1 tablespoon balsamic vinegar
  • Kosher salt and black pepper, to taste
  • Fresh basil and Parmesan cheese, for garnish (can use nutritional yeast for vegan)
  • Crusty bread, for serving, optional

Instructions
 

  • In a large skillet, heat the olive oil over medium high heat. Add the onion and cook for 5 minutes or until translucent, stirring occasionally. Add the garlic and cook for one minute.
  • Stir in the roasted red peppers, tomatoes, basil, thyme, rosemary, oregano, and crushed red pepper flakes. Add the white beans and turn the heat to low. Season with salt and black pepper and let simmer for 5 to 10 minutes to let the flavors come together.
  • Stir in the chopped kale and balsamic vinegar. Cook for 2 to 3 more minutes or until the kale is wilted. Taste and season with additional salt and pepper, if necessary.
  • Garnish with fresh basil and parmesan cheese (or nutritional yeast). Serve warm with crusty bread.

Notes

You can also spoon the saucy white beans over pasta, rice, quinoa, zucchini noodles or polenta.

Nutrition

Calories: 211kcal, Carbohydrates: 35g, Protein: 11g, Fat: 3g, Saturated Fat: 1g, Sodium: 878mg, Potassium: 663mg, Fiber: 8g, Sugar: 5g, Vitamin A: 2219IU, Vitamin C: 43mg, Calcium: 182mg, Iron: 5mg