This white bean and kale recipe makes for the perfect hearty, healthy meal. Complemented by fire-roasted tomatoes, sweet onions, and artichoke hearts, these Italian white beans are both delicious and 100% vegan.
This one skillet meal is ready in less than 20 minutes and requires minimal clean up! Just throw everything in the skillet to cook and serve it along with some warm bread.
If you’re craving an Italian-style recipe without leaving the house, this is the perfect recipe for you! Feel free to add extra spices, such as fresh parsley, basil, rosemary, oregano, and thyme. You may even add a couple bay leaves to the mix once you’ve added in the liquid.
This Italian white beans recipe is...
- ready in 20 minutes
- an easy weeknight meal
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
How to Make White Beans and Kale
- Heat up the olive (or avocado) oil in a large skillet on the stove.
- Add onions to the skilled and cook until they are softened.
- Add the garlic and sun-dried tomatoes to the skillet and cook.
- Deglaze the skillet with either white wine or vegetable broth.
- Throw the beans, fire-roasted tomatoes, artichoke hearts, and Italian spices to the skillet.
- Stir to combine and cover the pan to cook.
- While the beans are cooking, turn on the oven and warm the bread.
- Uncover the skillet and add the kale. Stir until it wilts.
- Season the beans with salt and pepper.
- Serve the white beans and kale with the warm bread and vegan butter.
Scroll down for the full recipe with measurements and detailed instructions.
Tips & Tricks
Avocado Oil & Olive Oil
Both avocado oil and olive oil are pretty similar in their nutritional content, except that olive oil has less fat than avocado oil. But they are both rich with antioxidants and unsaturated fats.
They also have a slightly different flavor. Avocado oil, for instance tastes a lot like avocados and has a slightly grassy (though mild) flavor. Olive oil, and the other hand can be herby, nutty, or have a vegetable flavor depending on the brand you buy.
When heating up the oil, it’s important to keep in mind that avocado oil has a higher smoke point than olive oil does. So, if you’re using olive oil, keep the temperature of the stove lower.
If you use white wine instead of vegetable broth, or a mix of both, you’ll get a nice extra hint of flavor. Try different types of white wine to get a flavor you’ll love! A dry chardonnay would go perfectly with this dish.
Make it a Southwest Skillet
If you’d rather take a trip southwest than to Italy, switch up the vegetables and spices you add to these white beans and kale.
Instead of using a yellow onion, switch it out for a purple onion for a sharper flavor. Then, trade the artichoke hearts for corn and red bell peppers. And finally, instead of Italian seasoning, add some fresh-squeezed lime, chili powder, and fresh cilantro.
FAQs About Italian White Beans
What are Italian white beans called?
Italian white beans are called cannellini beans. They are heartier than navy or great northern beans and have a nutty, earthy flavor.
Cannellini beans are tender but retain their shape and texture well. These beans are great for chili, soups, and stews.
What beans are similar to white beans?
If you don’t have cannellini beans, you have a couple options that are similar. You can use butter beans, great northern, or navy beans.
More Tasty Recipes
If you love this White Beans and Kale Skillet, be sure to check out these other delicious recipes:
- Vegan Spinach Artichoke Dip (with creamy white beans!)
- 14+ Creative Kale Salad Recipes
- 50+ Healthy Vegan Dinner Ideas
Vegan White Beans and Kale Skillet
- 1 tbsp extra virgin olive oil or avocado oil
- 1 yellow onion diced
- ½ cup sun-dried tomatoes oil-packed, drained and chopped
- 2 cloves garlic minced
- ½ cup white wine or use vegetable broth
- 30 oz Cannellini beans drained and rinsed
- 14 oz fire roasted diced tomatoes canned
- 14 oz artichoke hearts drained and chopped, or you can leave them whole for presentation
- 1 tbsp Italian Spice Blend
- 2 cups kale chopped
- salt and pepper to taste
- Crusty bread optional, for serving
- Warm olive or avocado oil in a large skillet over medium heat. Add your onions and cook until softened, about 3 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute.
- Deglaze the pan with your choice of white wine or vegetable broth. I love the flavor the white wine adds to this dish.
- Add beans, fire-roasted tomatoes, artichoke hearts, Italian spices to the skillet. Stir until combined.
- Cover the pan and cook for 7-8 more minutes.
- While this is cooking, turn on your oven and start warming the crusty bread.
- Uncover the skillet and add the kale, stirring until it wilts. Season with salt and pepper to your liking.
- I serve with warm crusty bread and vegan butter!