Ingredients

• 1 tablespoon olive oil
• 0.5 cups onion
• 2 cloves garlic
• 2 , 15 ounce
• 1 , 14.5 ounce
• 0.5 cups oil-packed sun-dried tomatoes , chopped
• 1 tablespoon chopped fresh oregano , plus more for garnish
• 0.5 teaspoons crushed red pepper
• 0.5 teaspoons ground black pepper
• 0.25 teaspoons salt
• 0.5 cups vegetable broth
• 0.5 cups heavy cream
• 4 cups torn kale or spinach
• 0.33 cups grated Parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a deep large skillet over medium heat. Add onion; cook until softened, about 4 minutes. Add garlic and cook 30 seconds more.
3. 3 Add beans, artichoke hearts, sun-dried tomatoes, oregano, crushed red pepper, black pepper, and salt to the skillet; stir to combine.
4. 4 Pour in broth and cream; bring to a simmer and cook until lightly thickened, stirring occasionally, 5 minutes.
5. 5 Add kale and reduce heat to low. Cook until kale begins to soften, stirring often, 2 to 3 minutes longer. Remove from the heat.
6. 6 Sprinkle the cheese over the beans and stir; garnish with additional chopped fresh oregano.

Nutrition per serving