Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 2 (15 oz) cans cannellini beans, drained and rinsed
  • 6 cups chopped Lacinato kale
  • 1 cup low-sodium vegetable broth
  • 1 tbsp fresh lemon juice
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and just beginning to turn golden.
  2. Stir in the minced garlic and red pepper flakes, cooking for 60 seconds until fragrant.
  3. Add the rinsed cannellini beans and vegetable broth to the pan and bring to a gentle simmer.
  4. Using the back of a wooden spoon, mash about 1/4 cup of the beans against the side of the pan and stir them back into the liquid to thicken the broth.
  5. Fold in the chopped kale in batches. Cover the pan for 3-5 minutes to steam the greens, then stir uncovered for another 2 minutes until tender.
  6. Remove the pan from the heat and stir in the lemon juice, grated Parmesan, and fresh parsley.