One Pan Creamy Tuscan White Bean

1. In a large skillet, heat olive oil over medium heat. Add the garlic, carrots, celery, onions, salt, and pepper and sauté until tender and slightly browned, about 7-10 minutes.

2. Add the vinegar and stir to release any bits stuck to the bottom of the skillet. Add the red pepper flakes, rosemary, beans, coconut milk, and veggie broth. Stir well to combine.

3. Simmer gently for 10 minutes. Add in the chopped kale and let simmer until wilted and warmed through, about 5 minutes.

4. Serve with toasty bread or brown rice and enjoy.