Mediterranean White Beans and Greens
A delightful dish bursting with flavor, featuring creamy cannellini beans, aromatic garlic, and vibrant greens simmered in a luscious tomato sauce.
Servings: 6 servings
Calories: 300kcal
Ingredients
Base Ingredients
- 2 tbsp extra virgin olive oil Brings richness and depth.
- 3 cloves garlic, minced Essential for layering flavors.
- 1 small yellow onion, diced Adds sweetness and aroma.
- 1/2 tsp red pepper flakes (optional) Adds a delightful kick.
- 1 can (14 oz) diced tomatoes, undrained Forms the essential sauce.
- 1/2 tsp dried oregano Adds hint of earthiness.
- 1/2 tsp dried basil Enhances overall flavor.
- 1/2 tsp sea salt Enhances overall flavors.
- 1/4 tsp black pepper Deepens the flavor.
Main Ingredients
- 2 cans (15 oz each) cannellini beans, drained and rinsed Nutritious and filling.
- 1 small head escarole, chopped (or spinach/kale) Adds freshness.
- 1/4 cup vegetable broth or water Helps to simmer the greens.
Optional Toppings
- Grated Parmigiano Reggiano Elevates flavor.
- Crusty bread or cooked ditalini pasta Makes the meal heartier.
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic, diced onion, and red pepper flakes (if using). Cook for about 3 minutes until the onion is soft and fragrant.
- Add diced tomatoes with their juice. Stir in the oregano, basil, sea salt, and black pepper. Allow to simmer for 5 minutes.
- Stir in the drained beans and chopped escarole. Pour in the vegetable broth or water. Cover and simmer on medium-low heat for 10 minutes.
- Stir well and check seasoning. Mash a few beans if you prefer a thicker texture.
- Spoon into bowls and top with grated Parmigiano if desired.
Notes
Rinse the beans to reduce sodium content. Consider adding lemon juice before serving to brighten flavors. For fresh greens, sauté them separately before adding.