A quick Mediterranean-inspired skillet meal with white beans, tomato paste, kale, lemon, and Parmesan. It is nourishing, plant-forward, and well suited for vegetarian meal prep.
550 g White beans
350 ml Vegetable Broth
80 g Kale
60 g Tomato paste
25 g Parmesan cheese
4 cloves Garlic
½ pcs Onions
2 tbsp Olive oil
1 tbsp Lemon juice
Chili flakes
Salt
BreadDice ½ pcs Onions and mince 4 cloves Garlic.
Heat 2 tbsp Olive oil in a large pan over medium heat until shimmering.
Add the Onions and cook, stirring occasionally, until translucent.
Stir in the Garlic and cook until fragrant.
Stir in the 80 g Kale and cook for 3 minutes until wilted
Add 550 g White beans, 60 g Tomato paste, and 350 ml Vegetable Broth to the pan.
Use a wooden spoon to mash some of the White beans into the sauce.
Bring to a boil, reduce the heat to low, and simmer for 6 minutes until the liquid has reduced.
Turn off the heat and stir in 25 g Parmesan cheese, Salt, Chili flakes and 1 tbsp Lemon juice.
Taste and adjust the seasoning if needed.
Portion into meal-prep containers and add optional Parmesan cheese or toasted Bread when ready to eat.
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Add 30-Minute Easy White Beans and Greens to your plan, set the portions, and it lands on this week's shopping list.
