Italian White Bean & Kale Bowl

Lactose-Free | Vegan | Gluten-Free

4-6 Servings

Prep Time: 10 Minutes
Cook Time: 10 Minutes

What You’ll Need

  • 2 tsp.olive oil
  • 2 cloves garlic, finely chopped
  • 3 (15 oz.) cans cannellini beans, drained
  • 3/4 cup vegetable broth
  • 1 Tbsp. chopped Italian flat-leaf parsley
  • 1 Tbsp. chopped fresh oregano leaves
  • 2 tsp. lemon zest
  • 4 Lacinato kale leaves, thinly sliced
  • 1 cup Vevan Mozza-Shred
  • 3 Roma tomatoes, diced
  • 4 radishes, thinly sliced
  • Salt & fresh ground black pepper to taste
  • Red pepper flakes for garnish (optional)

Here’s How

  1. In a medium to large saucepan, over medium-high heat, add the olive oil and garlic and sauté about 4 minutes until softened. Add beans, vegetable stock, parsley, oregano, and lemon zest and stir to combine. Bring to a boil then reduce heat and simmer for 3-5 minutes until thickened a bit. Season with salt and pepper to taste.
  2. Place sliced kale into each serving bowl. Spoon beans on top. Top with Vevan Mozza-Shred, tomatoes and radishes. Sprinkle with red pepper flakes if desired.
  3. Serve warm. Enjoy!