Vegetarian White Beans with Black Kale Savory Cabbage
Loaded with hearty white beans, tender black kale, and savory green cabbage, this Vegetarian White Beans with Black Kale Savory Cabbage recipe is a comforting, nutrient-packed dish perfect for any season. Enhanced by fragrant garlic, zesty lemon, and fresh thyme, this one-pan meal comes together in under 40 minutes, making it ideal for weeknight dinners or meal prep. The combination of protein-rich beans and wholesome greens simmered in a flavorful vegetable broth creates a satisfying dish that’s as healthy as it is delicious. Serve it warm with a crusty slice of bread or enjoy it as a light yet filling standalone meal. Packed with fiber, nutrients, and flavor, this vegetarian recipe is also customizable with optional parmesan or nutritional yeast for added umami. Whether you're a plant-based eater or just looking for a hearty and wholesome recipe, this dish is an instant favorite!
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Recipe Information
Ingredients
- 2 cups cooked white beans (cannellini or navy beans)
- 4 cups black kale (also known as lacinato or Tuscan kale)
- 2 cups green cabbage
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 cup vegetable broth
- 1 teaspoon lemon zest
- 1 teaspoon fresh thyme, leaves picked
- 0.5 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parmesan cheese or nutritional yeast (for garnish, optional)
Instructions
Wash and prepare the black kale by removing the tough stems and chopping the leaves into bite-sized pieces. Shred the green cabbage into thin slices and set aside.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the shredded cabbage to the skillet and cook for 5 minutes, stirring occasionally, until it begins to wilt and soften.
Toss in the prepared kale and continue to cook for 3 minutes, allowing the greens to wilt.
Add the white beans, vegetable broth, lemon zest, thyme, crushed red pepper flakes (if using), salt, and black pepper to the skillet. Stir everything together until well combined.
Reduce the heat to low, cover the skillet, and let the mixture simmer for 10 minutes to allow the flavors to meld and for the greens to become tender.
Taste and adjust seasoning as needed, adding more salt or pepper if desired.
Remove from heat and garnish with freshly grated parmesan cheese or nutritional yeast (if using) before serving.
Serve warm with crusty bread or as a standalone meal. Enjoy!
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.4 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 711 mg | 31% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 5.4 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 899 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
