Mediterranean White Beans & Greens
A delightful and wholesome dish that combines hearty cannellini beans with vibrant greens for a flavorful experience, perfect for a nutritious weeknight dinner or a side dish for gatherings.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the base
- 2 tablespoons olive oil High-quality for best flavor.
- 3 cloves garlic, minced
- 1 small onion, diced
- 1/2 teaspoon red pepper flakes Optional, for a hint of heat.
For the mix
- 1 can (14 oz) diced tomatoes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the bulk
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 small head escarole, chopped Can substitute with spinach or kale.
- 1/4 cup vegetable broth or water
For garnish/serving
- Grated Parmigiano Reggiano For serving.
- Crusty bread or cooked ditalini pasta Optional.
Instructions
Preparation
- Begin by heating the olive oil in a large skillet over medium heat.
- Add the minced garlic and diced onion to the skillet, along with red pepper flakes if you’re using them. Sauté for about 3 minutes or until softened and fragrant.
- Stir in the diced tomatoes, dried oregano, dried basil, salt, and black pepper. Allow the mixture to simmer for about 5 minutes.
- Add the rinsed cannellini beans and chopped escarole, then pour in the vegetable broth.
- Cover the skillet and reduce the heat slightly. Let it simmer for 10 minutes until the greens are wilted and the flavors are well blended.
- Serve the dish hot, topped with grated Parmigiano Reggiano.
Notes
Use fresh ingredients for best flavor. Consider adding a squeeze of lemon juice before serving for extra brightness and enhancing the dish.