Beans & greens
365 cals, 18p, 42c, 9f (per meal)
1 tbsp (5g)
1 1/2 cup(s) (mL)
1 can(s) (439g)
2 dash (0g)
2 clove(s) (6g)
1 tbsp (15mL)
2 cup, chopped (80g)
1
Heat oil in a pot over medium heat.
2
Add the garlic and cook until fragrant, about 1 minute.
3
Stir in the crushed red pepper and a pinch of salt and pepper. Cook for 30 seconds.
4
Add the kale and saute until slightly wilted.
5
Stir in the white beans and vegetable broth.
6
Cover and simmer for 10 minutes. (For a thicker stew, leave the pot uncovered.)
7
Top with parmesan and serve.