High Protein Pizza Beans

• 1 tablespoon olive oil
• 1 small yellow onion
• cloves garlic
• 3 15 oz cans cannellini beans
• 2 cups marinara sauce
• 1 cup chicken bone broth
• 1 cup fresh chopped basil
• teaspoon salt
• 1 teaspoon Italian seasoning
• 3 tablespoons fresh grated parmesan
• 2 cups fresh chopped kale
• 1 cup low-moisture mozzarella (shredded)

Instructions

1. Preheat oven to 450 degrees F.
2. Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 5 minutes until softened.
3. Add the minced garlic and cook for another 3 minutes until fragrant.
4. Add the drained beans, marinara sauce, chicken bone broth, fresh basil, grated parmesan, salt, and Italian seasoning to the skillet. Stir to combine (do not add the kale or mozzarella yet).
5. Partially mash about 25% of the beans with a potato masher or jar to create a creamy sauce.
6. Bring the mixture to a gentle simmer (avoid boiling) and cook for 10–15 minutes, stirring occasionally.
7. Turn the heat to low and fold in the chopped kale until wilted.
8. Turn off the heat and sprinkle the shredded mozzarella over the top. Place the skillet in the preheated oven and bake for 5–7 minutes until the cheese is melted and bubbly.
9. Finish with red pepper flakes and a drizzle of olive oil if desired, and serve with toasted crusty bread.