Creamy Tomato Beans and Greens

Ingredients

• 2 cans (15 oz) cannellini beans, rinsed
• 1 bunch kale or chard, stems removed, chopped
• 1 can (15 oz) crushed tomatoes
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 cup vegetable broth
• 1/2 cup coconut milk (optional for creaminess)
• Olive oil

Instructions

1. 1

   Sauté onion in oil until soft, about 5 minutes.

2. 2

   Add garlic and paprika, cooking for 1 minute.

3. 3

   Stir in tomatoes and broth. Bring to a simmer.

4. 4

   Add beans and kale. Cover and cook for 10 minutes until greens are wilted.

5. 5

   Stir in coconut milk if using.

6. 6

   Season with salt and pepper.

7. 7

   Serve hot with toasted sourdough.