Zesty Lemon-Herb White Bean Simmer

Ingredients

• 2 cans (15oz each) canned white cannellini beans
• 1 bunch kale
• 1 medium yellow onion
• 4 cloves garlic
• 2 tbsp extra virgin olive oil
• 1 cup herb broth
• 1 whole lemon
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.25 tsp red pepper flakes
• 0.5 tsp dried thyme
• 0.25 cup parsley
• 1 cup cherry tomatoes
• 0.25 cup sun-dried tomatoes packed in oil
• 2 cups baby spinach leaves
• 0.5 tsp dried basil

Instructions

1. 1Heat extra virgin olive oil in a large skillet over medium heat. Sauté chopped yellow onion until softened, then add minced garlic and cook for another minute until fragrant.
2. 2Stir in the chopped kale, cherry tomatoes, chopped sun-dried tomatoes, dried thyme, and dried basil. Cook until kale begins to wilt, about 5-7 minutes.
3. 3Add the rinsed cannellini beans and herb broth to the skillet. Bring to a simmer, then reduce heat and cook for 5-7 minutes, allowing flavors to meld.
4. 4Stir in the baby spinach until just wilted. Remove from heat and stir in the lemon zest and lemon juice. Season with salt and black pepper to taste.
5. 5Garnish generously with fresh chopped parsley before serving.