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Bowl of Mediterranean white beans and greens salad garnished with herbs
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Mediterranean White Beans and Greens

A comforting dish featuring creamy cannellini beans, vibrant greens, and juicy tomatoes, perfect for light lunches or family dinners.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean
Keyword: comfort food, easy recipe, Greens, Nutritious Meal, White Beans
Servings: 4 servings
Calories: 300kcal

Ingredients

Base Ingredients

  • 2 tbsp extra virgin olive oil Provides fruity aroma and rich flavor.
  • 3 cloves garlic, minced Infuses the dish with a powerful aromatic punch.
  • 1 small yellow onion, diced Pairs perfectly with the other ingredients.
  • 1/2 tsp red pepper flakes (optional) For those who enjoy a hint of heat.
  • 1 can (14 oz) diced tomatoes, undrained Adds juiciness and acidity.

Herbs and Seasonings

  • 1/2 tsp dried oregano Offers a fragrant depth.
  • 1/2 tsp dried basil Complements the dish beautifully.
  • 1/2 tsp sea salt Enhances the flavors.
  • 1/4 tsp black pepper Adds warmth and earthy flavor.

Main Components

  • 2 cans (15 oz each) cannellini beans, drained and rinsed Creamy, satisfying, and full of protein.
  • 1 small head escarole, chopped (or spinach or kale) Adds nutrition and contrast to the beans.
  • 1/4 cup vegetable broth or water Keeps everything moist.

Optional Toppings and Servings

  • Grated Parmigiano Reggiano Adds a savory, salty kick.
  • Crusty bread or cooked ditalini pasta Perfect for soaking up the flavors.

Instructions

Sauté the Aromatics

  • Heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion along with the optional red pepper flakes. Cook for about 3 minutes, until the garlic becomes fragrant and the onions are tender.

Add Tomatoes and Season

  • Pour in the can of diced tomatoes with their juice. Stir in the dried oregano, basil, sea salt, and black pepper. Let this simmer on low for about 5 minutes to allow the flavors to meld together.

Incorporate Greens and Beans

  • Stir in the drained cannellini beans and the chopped escarole. Pour in the vegetable broth or water, then cover and simmer on medium-low heat for 10 minutes, allowing the greens to wilt beautifully.

Adjust the Texture

  • Give the mixture a good stir. If you prefer a thicker texture, mash a few beans against the side of the skillet and mix them in.

Serve

  • Spoon the dish into serving bowls, and if desired, top with grated Parmigiano Reggiano. Enjoy it alongside crusty bread or over ditalini pasta.

Notes

For extra flavor, consider adding a splash of lemon juice before serving. You can swap escarole for other leafy greens like kale or spinach. Fresh herbs like parsley or thyme can enhance the flavor. Other beans can be used if desired.