Step 1

Warm olive or avocado oil in a large skillet over medium heat. Add your onions and cook until softened, about 3 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute.

Step 2

Deglaze the pan with your choice of white wine or vegetable broth. I love the flavor the white wine adds to this dish.

Step 3

Add beans, fire-roasted tomatoes, artichoke hearts, Italian spices to the skillet. Stir until combined.

Step 4

Cover the pan and cook for 7-8 more minutes.

Step 5

While this is cooking, turn on your oven and start warming the crusty bread.

Step 6

Uncover the skillet and add the kale, stirring until it wilts. Season with salt and pepper to your liking.

Step 7

I serve with warm crusty bread and vegan butter!