Eosinophilic Esophagitis Friendly Vegan Tuscan White Beans with Smoked Paprika
Total time35 min
Prep time10 min
Cook time25 min
5.0(20)
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Learn more āIngredients
4 servings
- 3 tbsp olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, thinly sliced
- Ā½ tsp red pepper flakes
- 1 Ā½ tsp smoked paprika
- Ā½ tsp dried rosemary
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- Ā½ cup vegetable broth
- 3 cups lacinato kale, stems removed, leaves roughly chopped
- 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- crusty bread, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Heat the olive oil in a large skillet or wide saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5ā6 minutes.
- 2
Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is fragrant and just beginning to turn golden at the edges, about 1ā2 minutes. Watch closely so the garlic does not brown.
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