White Beans & Tomatoes with Kale Pesto Recipe

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


  1. 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.
  2. 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. 
  3. 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)


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