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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.
Deglaze the pan with your choice of white wine or vegetable broth. I love the flavor the white wine adds to this dish.
Add beans, fire-roasted tomatoes, artichoke hearts, Italian spices to the skillet. Stir until combined.
Cover the pan and cook for 7-8 more minutes.
While this is cooking, turn on your oven and start warming the crusty bread.
Uncover the skillet and add the kale, stirring until it wilts. Season with salt and pepper to your liking.
I serve with warm crusty bread and vegan butter!