White beans are full of fiber and protein, both of which help slow digestion and curb blood sugar spikes. Canned beans are both easy to use and inexpensive--a win-win!

Andrea Kirkland M.S., RD
Source: Diabetic Living Magazine, Fall 2018


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Combine kale, pine nuts, Parmesan, garlic, lemon zest, lemon juice, water, salt and 1 teaspoon oil in a food processor. Process until nearly smooth, scraping down the sides as necessary. Set aside.

  • Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until slightly soft, about 2 minutes. Add beans and cook, stirring occasionally, until heated through, about 3 minutes. Season with pepper.

  • To serve, top the bean mixture with the pesto.

Nutrition Facts

288 calories; protein 14g 28% DV; carbohydrates 35g 11% DV; exchange other carbs 2.5; dietary fiber 11g 44% DV; sugars 4g; fat 11g 17% DV; saturated fat 2g 10% DV; cholesterol 4mg 1% DV; sodium 435mg 17% DV.