Leftovers can be frozen. Or stored in the refrigerator in an airtight container for up to 3 days.
Heat the olive oil in a sauce pan over low-medium heat.
Then add in the zucchini and sauté for 2 minutes.
Turn up the heat to medium and add in the white beans and the tomato sauce. Stir and simmer for 5 minutes or until the veg is heated throughout.
Add in the kale and basil, and stir and simmer for 2 minutes more.
Season with salt and pepper, and serve warm.
You can sub in almost any vegetable for the zucchini, by adjusting the cooking time. I often make this with eggplant, peppers, summer squash, winter squash, etc.