In a large skillet, pour in 2 tablespoons of olive oil and set it over medium heat. Allow the oil to warm until it shimmers, which should take about 2 minutes.

Add one large diced yellow onion to the skillet, cooking it for 3-4 minutes until tender and translucent.

Stir in 4 minced garlic cloves and 1/2 cup of roughly chopped sun-dried tomatoes, sauté for about 1 minute.

Incorporate two cans of drained and rinsed cannellini beans, one can of diced tomatoes, and one can of chopped artichoke hearts into the skillet. Sprinkle in 1 teaspoon each of dried oregano and dried thyme, then mix everything well. Cook for 2-3 minutes.

Cover the skillet and let the mixture simmer on medium heat for about 8 minutes.

Uncover the skillet and add 2 cups of chopped kale. Stir it into the mixture until it wilts down.

Give the dish a final seasoning with salt and pepper to your liking.

Serve the Easy Tuscan White Bean Skillet in bowls and enjoy!