Tomato, Kale & Cannellini Bean Skillet with Parmesan Polenta
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 2 (15 oz) canscannellini (white kidney) beans
- 16 fl ozchicken or vegetable broth
- 2 (14.5 oz) cansdiced tomatoes
- 4 clovesgarlic
- 2green bell peppers
- 1 bunchkale
- 4 ozParmesan cheese
- 1 cuppolenta (cornmeal)
- 1 mediumyellow onion
- black pepper
- crushed red pepper
- extra virgin olive oil
- paprika
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- nonstick skillet
- stirring spoon
- whisk or fork
Per serving
- Calories
- 552
- Protein
- 29g
- Carbs
- 73g
- Fat
- 18g
- Fiber
- 15g
- Sodium
- 359mg
Method
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