Saucy White Beans with Kale

Another easy rustic Italian dinner that combines nutrition and comfort. Warm up the Italian Flavor Bomb, then simmer canned cannellini beans and thinly sliced kale until cozy and saucy. Scoop it all up with crusty garlic-rubbed bread.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Heat a Dutch oven or large saucepan over medium heat with a drizzle of olive oil. Once hot, add the Italian Flavor Bomb. If defrosted, cook for 3 minutes, stirring occasionally, or until just warmed through. If the flavor bomb is frozen, see Note 1.

Step 2

2. Pour the broth into the pot, then add the canned beans with their liquid, ½ teaspoon kosher salt, several cracks of pepper, and sliced kale. Stir and bring to a decent simmer. Simmer uncovered, stirring occasionally, until the kale is tender, about 10 minutes. If it gets too thick or dries out, add a splash more broth.

Step 3

3. While the stew simmers, toast the bread. While still warm, rub the halved garlic clove across the surface.

Step 4

4. When the beans are done, season to taste with salt and pepper.

Step 5

5. Serve in bowls, and garnish with basil. Add a nice drizzle of good-quality olive oil on top of each bowl (Don't skip! This adds a great mouthfeel and subtle richness). Serve with crusty garlic-rubbed bread.

Step 6

Notes

Step 7

1. Place frozen flavor bomb directly in the pan you plan to cook the rest of the dish in). Cook, covered, over medium-low heat, uncovering to stir every 5 minutes and to scrape the loosened sauce around the ice and still-frozen sauce. Continue simmering, covered, until the flavor bomb is fully defrosted