Featured: Tuscan kale
Cuisine: Italian countryside
Why it’s heart-healthy: Fiber-rich kale and low-sodium beans work together to lower cholesterol and support digestion
Allergens & swaps: No major allergens. Add grilled chicken or lentils for extra protein.
Tip: Finish with a drizzle of good olive oil and a squeeze of lemon for brightness.
Ingredients
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
4 cups Tuscan kale, chopped
1 can (15 oz) white beans, drained and rinsed
4 cups low-sodium vegetable broth
1 tsp dried thyme
Salt and pepper to taste Juice of 1/2 lemon
Preparation
Heat olive oil in a pot over medium heat.
Add onion and sauté until translucent, about 5 minutes.
Stir in garlic and cook for another 30 seconds.
Add kale, white beans, broth, thyme, salt, and pepper.
Bring to a boil, then reduce heat and simmer for 15 minutes. Add lemon juice and adjust seasoning before serving.