Tuscan White Beans with Kale



Serving size

about 1 cup
60 minutes

This recipe can easily be multiplied or divided by 2. This recipe makes very good leftovers. Reheat gently.

Tuscan White Beans with Kale


2 tsp. Olive oil
1 large White onions (minced)
1 15 ounce can Canned no salt added white beans (drained and rinsed)
6 cup Water
1 tsp., whole Fennel seed (crushed into powder)
1/2 tsp., leaves Dried basil
1/2 tsp., leaves Dried oregano
1/2 tsp. Dried marjoram
2 can (6 ounces) No salt added tomato paste
1/2 tsp. Salt
1 to taste Black pepper
1 cup Honey
8 ounces Kale, raw (cut into thin strips)


Place the olive oil in a medium sauce pan over medium heat.

Add the onion and cook for about 3 minutes.

Add the beans, water, fennel, basil, oregano, marjoram, tomato paste, salt, pepper, and honey.

Stir well.

Simmer, uncovered, over medium heat for 40 minutes, stirring occasionally.

As the beans cook, add additional water to keep the beans from getting too dried out. The resulting dish should be fairly thick.

Add the kale and fold into the beans gently.

Cook for about 5 minutes: until the kale is wilted but still bright green.


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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe provided it is served as both a starch and a vegetable (with no other side dishes).

Recipe Notes

This recipe is a great way to make a starch and a vegetable in one dish. The flavors of the beans, the savory spices, and the herbs go so well together and balance the bitterness of the kale. You can use almost any greens you like in this dish, such as spinach, kale, chard, or mustard greens, but the flavor will vary slightly, with some of the leafy greens being more bitter than others.

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