Yall SAVE this one 🤍

Always trying to add I. The 2-3 servings of beans each week!

This dish is so versatile and works perfect for the cooler weather.

It is a one pan dish so clean up is a breeze.

You can make this vegan by using vegetable stock and vegan cheese (or omit the cheese).

Or you can add a light protein to the top — I used @sizzlefishfit seabass and yall TOTALLY WORTH IT.

My husband commented it was a dish you’d get in a nice seafood restaurant 🤌🏻

Ingredients:
Olive oil
1 fennel bulb, stems removed, cored, diced
1 white onion, diced
2 Tbsp fresh rosemary, chopped
5 garlic cloves, minced
1/4 tsp red pepper flakes
1 bunch kale, deveined and chopped (can use Chard here)
2 cans cannellini beans, rinsed
2 cups low sodium broth (chicken or vegetable)
Salt and pepper
1 lemon halved
Parmesan cheese grated to top
*Optional protein on top

Directions: in a large skillet or Dutch oven, heat EVOO and add fennel, onion, and rosemary. Cook for about 5 minutes until softened. Add in garlic and red pepper flakes and cook for another 5 minutes until veggies cooked through. Add in the kale and cook until@wilted. Next add in the beans, followed by the stock with salt and pepper as needed. Bring to a boil, then simmer until sauce thickens, about 10 minutes. Mash some of the beans for a creamier texture. Top with lemon juice and grated Parmesan. Enjoy with toasted bread or protein on top!