Mediterranean White Beans & Greens
A vibrant, wholesome dish featuring tender cannellini beans and earthy greens, combined with aromatic herbs and spices for flavor and nutrition.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 2 tablespoons olive oil A heart-healthy fat.
- 3 cloves garlic, minced Adds aromatic depth.
- 1 small onion, diced Creates a sweet and savory base.
- 1/2 teaspoon red pepper flakes Optional for a bit of heat.
- 1 can (14 oz) diced tomatoes Infuses the dish with sweetness.
- 1/2 teaspoon dried oregano A quintessential herb.
- 1/2 teaspoon dried basil Adds freshness and earthiness.
- 1/2 teaspoon salt Enhances overall flavor.
- 1/4 teaspoon black pepper Offers a subtle spice.
- 2 cans (15 oz each) cannellini beans, drained and rinsed Creamy and hearty.
- 1 small head escarole, chopped Substitute with spinach or kale.
- 1/4 cup vegetable broth or water Keeps everything moist.
- Grated Parmigiano Reggiano, for serving Adds umami finish.
- Crusty bread or cooked ditalini pasta (optional) Perfect for rounding out the meal.
Instructions
Preparation
- Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat.
- Once the oil is hot, add 3 cloves of minced garlic and 1 small diced onion. If desired, sprinkle in 1/2 teaspoon of red pepper flakes.
- Sauté these for about 3 minutes until softened and fragrant.
- Stir in 1 can of diced tomatoes, 1/2 teaspoon oregano, and 1/2 teaspoon basil. Season with salt and black pepper, then let simmer for 5 minutes.
- Add 2 cans of drained and rinsed cannellini beans and the chopped escarole, then pour in 1/4 cup of vegetable broth.
- Cover the skillet and let simmer for 10 minutes.
Serving
- Serve hot, garnished with freshly grated Parmigiano Reggiano.
- Optionally, pair with crusty bread or toss with cooked ditalini pasta.
Notes
Tips include using fresh herbs for a bright flavor, adding cooked protein for heartiness, and drizzling with olive oil or lemon juice for a refreshing touch. You can also make this in a slow cooker.