White Beans & Tomatoes with Kale Pesto
35g Carb, Serves 4, Total Time: 20 Min
1 cup packed baby kale
2 Tbsp. pine nuts, toasted
1/4 cup grated Parmesan cheese
1 clove garlic, halved
1/2 tsp. lemon zest
1 Tbsp, lemon juice
1 Tbsp. water
1/2 tsp. kosher salt
2 tsp. extra-virgin olive oil, divided
3 cups grape tomatoes, halved
2 15-oz. cans reduced-sodium cannellini beans, rinsed
1/2 tsp. ground pepper
- Combine kale, pine nuts, Parmesan, garlic, lemon zest, lemon juice, water, salt, and 1 tsp. oil in a food processor. Process until nearly smooth, scraping down the sides as necessary. Set aside.
- Heat the remaining 1 tsp. oil in a large nonstick skillet over medium-high heat. Add tomatoes and cook, stirring occasionally, until slightly soft, about 2 minutes. Add beans and cook, stirring occasionally, until heated through, about 3 minutes. Season with pepper.
- To serve, top the bean mixture with the pesto.
Per Serving (1 cup bean mixture & 2 Tbsp. pesto each): CAL 288, CARB 35g (11 g fiber, 4 g sugars), FAT 11g (2 g sat. fat), PROTEIN 14g, CHOL 4 mg, SODIUM 435 mg. (From Eating Well)