High Protein Pizza Beans
, 40 min, Serves 4
A skillet of cannellini beans simmered with marinara, garlic, and kale, then topped with melted mozzarella and finished in the oven.
| prepPreheat oven to 450°F / 230°C | |||||
| 1 tablespoon olive oil | Sauté onion & garlic, 8 min | Top with pepper flakes & oil, serve | |||
| 1 small yellow onion, finely chopped | |||||
| 4–6 cloves garlic, minced | |||||
| 3 cans (15 oz each) cannellini beans, drained | Add beans, sauce & broth; partially mash | Simmer 10–15 min, stirring occasionally | Fold in kale | Top with mozzarella, bake 450°F / 230°C, 5–7 min | |
| 480 ml marinara sauce | |||||
| 240 ml chicken bone broth | |||||
| 1 cup fresh chopped basil | Stir in basil, salt, Italian seasoning & Parmesan | ||||
| 1/2–1 teaspoon salt | |||||
| 1 teaspoon Italian seasoning | |||||
| 3 tablespoons fresh grated Parmesan | |||||
| 2 cups fresh chopped kale | |||||
| 1 cup shredded low-moisture mozzarella | |||||
| pinch red pepper flakes | |||||
| drizzle olive oil | |||||
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