Recipe Image

White Beans & Tomatoes with Kale Pesto

  • 20 m
  • 20 m
Andrea Kirkland M.S., RD
“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!”

Ingredients

    • 1 cup packed baby kale
    • 2 tablespoons pine nuts, toasted
    • ¼ cup grated Parmesan cheese
    • 1 clove garlic, halved
    • ½ teaspoon lemon zest
    • 1 tablespoon lemon juice
    • 1 tablespoon water
    • ½ teaspoon kosher salt
    • 2 teaspoons extra-virgin olive oil, divided
    • 3 cups grape tomatoes, halved
    • 2 (15 ounce) cans reduced-sodium cannellini beans, rinsed
    • ½ teaspoon ground pepper

Directions

  • 1 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.
  • 2 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.
  • 3 To serve, top the bean mixture with the pesto.
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