Step 1

In a large skillet, heat the olive oil over medium high heat. Add the onion and cook for 5 minutes or until translucent, stirring occasionally. Add the garlic and cook for one minute.

Step 2

Stir in the roasted red peppers, tomatoes, basil, thyme, rosemary, oregano, and crushed red pepper flakes. Add the white beans and turn the heat to low. Season with salt and black pepper and let simmer for 5 to 10 minutes to let the flavors come together.

Step 3

Stir in the chopped kale and balsamic vinegar. Cook for 2 to 3 more minutes or until the kale is wilted. Taste and season with additional salt and pepper, if necessary.

Step 4

Garnish with fresh basil and parmesan cheese (or nutritional yeast). Serve warm with crusty bread.