Tomato Stewed Zucchini With White Beans

1 tablespoon olive oil
2 cups zucchini, diced medium
1/4 teaspoon fine sea salt
1/4 teaspoon black pepper
1 1/2 cups tomato sauce
1 cup cooked white beans
1 cup kale, finely shredded
1/4 cup fresh basil, julienned

Heat the olive oil in a sauté pan over low-medium heat.

Turn the heat up to medium and add in the zucchini, salt and pepper and sauté for 2 minutes.

Then add in the tomato sauce and white beans and simmer uncovered while stirring occasionally for 5 minutes.

Stir in the kale and simmer uncovered while stirring occasionally for 5 minutes more.

Remove the pan from the heat and add in the basil, stir and serve.

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