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Vegan White Bean and Kale Skillet

Vegan White Bean and Kale Skillet

Course dinner, lunch
Cuisine vegan


  • 1 tbsp Extra virgin olive oil or avocado oil
  • 1 large White or yellow onion, diced
  • 1 cup Oil-packed sun-dried tomatoes drained and chopped
  • 1 Cloves garlic minced
  • 1 cup White wine or you can use vegetable broth
  • 2 cans White cannellini beans, drained and rinsed
  • 1 can Fire roasted diced tomatoes
  • 1 can Artichoke hearts, drained and chopped or you can leave them whole for presentation¬†
  • 1 tbsp Italian spices
  • 2 cups Kale, chopped
  • Salt and pepper to taste


  • Warm olive or avocado oil in a large skillet over medium heat. Add your onions and cook until softened, about 3 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute.
  • Deglaze the pan with your choice of white wine or vegetable broth. I love the flavor the white wine adds to this dish.
  • Add beans, fire-roasted tomatoes, artichoke hearts, Italian spices to the skillet. Stir until combined.
  • Cover the pan and cook for 7-8 more minutes.
  • While this is cooking, turn on your oven and start warming the crusty bread.
  • Uncover the skillet and add the kale, stirring until it wilts. Season with salt and pepper to your liking.


I like to serve this with a warm french bread or multigrain bread. 
Keyword kale, skillet, vegan