Breakfast · 25 min · italian

Tomato and Cannellini Bean Breakfast Stew

Italian flavors, weeknight effort. Cannellini beans meets crushed tomatoes in a 25-minute breakfast worth keeping in rotation. It is weeknight cooking that still hits your targets — 16 grams of protein per serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Cannellini beans
• 1.5 cups Crushed tomatoes
• 2 cups Kale
• 2 cloves Garlic
• 1 tsp Rosemary
• 2 tbsp Olive oil
• 1/2 tsp Chili flakes

Steps

1. Soften the sliced garlic and rosemary in olive oil 1 minute until fragrant but not browned.
2. Add the chili flakes and tomatoes; simmer 8 minutes until the sauce thickens and turns a deeper red.
3. Stir in the beans with a splash of their liquid; the starch makes the stew creamy.
4. Simmer 10 more minutes, crushing a few beans against the pot for body.
5. Fold in the kale and cook 3 minutes until wilted but still bright.
6. Ladle into deep bowls, finish with a thread of olive oil, and serve with toast for dunking.

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