White Beans with Kale and Tomatoes

Ingredients

• 45 oz canned cannellini beans
• 1 bunch kale
• 14 1/2 oz canned diced tomatoes
• 1 1/2 cup vegetable broth
• 5 clove garlic
• 1 yellow onions
• 4 tbsp extra virgin olive oil
• 1/2 tsp crushed red pepper flakes
• 1 1/2 tsp salt
• 1 lemon
• 1 sourdough loaf

Method

1. 1

   Cook the diced onion in 2 tablespoons olive oil over medium for 6 minutes.

2. 2

   Add the sliced garlic and red pepper flakes and cook 1 minute without letting the garlic brown.

3. 3

   Add the diced tomatoes, the drained beans, the broth, and the salt. Simmer 8 minutes.

4. 4

   Strip the kale leaves from their stems, tear them up, and stir them in. Cook 5 minutes until tender.

5. 5

   Mash some beans against the pan so the broth turns creamy. Finish with lemon juice and the remaining olive oil.

6. 6

   Toast thick slices of sourdough and spoon the beans over them.

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