So much flavor, so little effort! This recipe for Chili Crunch Cannellinis in Lemon Kale Pesto is sure to satisfy.
Perfect on a cold night when you need a quick yet nourishing meal, Chili Crunch Cannellinis in Lemon Kale Pesto delivers on all fronts. This plant-forward dish combines bold flavors and wholesome ingredients to create a comforting weeknight dinner. This is a non-traditional take on pesto, as it doesn’t contain any nuts or cheese, and parsley is used instead of basil. With minimal prep and maximum flavor, it’s a surefire way to warm up your evening.
What You’ll Need:
Cannellini beans: Canned beans are convenient and make for an easy, quick weeknight meal
Chili Crunch: The chili crunch brings textural contrast and an irresistible spicy kick. We have a sesame-free household due to an allergy, so I like this one from Trader Joe’s.
Onion and garlic: The flavor base for the dish
Herbs: Fresh rosemary and parsley
Kale and lemon: I like lacinato kale, but any variety will work
Extra Virgin Olive Oil: Use an olive oil that is well-balanced with a mix of fruitiness and hints of pepper
This meal comes together in no time! You’ll sauté the onion, garlic and rosemary until the onion is translucent and tender and the garlic and rosemary are fragrant. While the aromatics cook, make the kale pesto. Then stir the vegetable broth, beans and pesto into the pot with the aromatics and let it warm through.
Ladle into bowls and top with the chili crunch. Serve with some crusty bread and a salad and enjoy this warming bowl of comfort!
Chili Crunch Cannellinis in Lemon Kale Pesto
Ingredients
For the Beans
For the Lemon Kale Pesto
Instructions
For the Lemon Kale Pesto
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Add the kale, parsley, garlic, lemon zest and lemon juice to a food processor and pulse until chopped (but not pulverized). Add the olive oil and pulse a few times until well mixed. You're looking for a loose consistency, not a paste.
For the Beans
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In a small pot over medium heat, sauté the onion, minced garlic and rosemary in 1 teaspoon of olive oil until tender, about 5 minutes.
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Add the vegetable broth, beans and pesto. Turn the heat to low and cover until beans are warmed through.
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Taste and adjust for lemon and salt.
Plating
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Ladle the beans into bowls, top with chili crunch. Serve hot with a slice of crusty sourdough and a salad!
Nutrition Facts
Servings: 2 ServingCalories:486kcalTotal Fat:31.3gSaturated Fat: 4.6gSodium:619.5mgPotassium:1067.6mgTotal Carbohydrate:40.75gDietary Fiber: 17.5gSugars: 4gProtein:14.7gVitamin C: 77.4mgCalcium: 257.6mgIron: 7mg