Tuscan white bean and tomato skillet with kale and rosemary

Italian COMBIFAST RECIPE

Tuscan White Bean & Tomato Skillet

Name: Tuscan White Bean & Tomato Skillet
Prep time: 5 min
Cook time: 12 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 480 g Cannellini beans; 400 g Chopped tomatoes; 120 g Kale; 3 cloves Garlic; 1 sprig Fresh rosemary; 0.5 tsp Chili flakes; 0.5 Lemon; 2 tbsp Olive oil

Cannellini beans simmered with garlic, tomatoes, rosemary and kale. A 15-minute plant-based plate with generous fiber.

Prep

5 min

Cook

12 min

Servings

Difficulty

Easy

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Ingredients

Cannellini beans480 g
Chopped tomatoes400 g
Kale120 g
Garlic3 cloves
Fresh rosemary1 sprig
Chili flakes0.5 tsp
Lemon0.5
Olive oil2 tbsp

Steps

1
Warm olive oil with sliced garlic and rosemary 1 minute.
2
Add chopped tomatoes, salt and chili flakes; simmer 4 minutes.
3
Stir in the beans and kale; cover and cook 5 minutes until the kale is tender.
4
Finish with lemon juice and a drizzle of olive oil.

Nutrition per serving · estimate

Calories: 390
Protein: 17 g
Fiber: 15 g
Carbs: 50 g
Fat: 13 g

Allergens

No common allergens listed. Always check labels.

Substitutions

Cannellini beans → Butter beans or chickpeas
Kale → Spinach or chard

15 Minute Quick Vegan Vegetarian Gluten-Free Dairy-Free High Fiber Budget Friendly

By CombiFast Kitchen · Updated September 5, 2026