Mediterranean White Beans & Greens
A heartwarming one-pot meal featuring creamy cannellini beans, tender greens, and aromatic spices, perfect for a cozy dinner.
Servings: 4 servings
Calories: 250kcal
Ingredients
For the base
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1/2 teaspoon red pepper flakes (optional) Add for a kick
For the mixture
- 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 main ingredients
- 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
- Grated as needed Parmigiano Reggiano, for serving
- Optional Crusty bread or cooked ditalini pasta
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat until it shimmers.
- Add the minced garlic, diced onion, and optional red pepper flakes. Sauté for about 3 minutes until softened and fragrant.
Cooking
- Stir in the diced tomatoes, dried oregano, basil, salt, and black pepper. Simmer for about 5 minutes.
- Add the rinsed cannellini beans and chopped escarole to the skillet. Pour in the vegetable broth and stir.
- Cover and let it simmer for 10 minutes.
Serving
- Serve the Mediterranean White Beans & Greens hot, topped with freshly grated Parmigiano Reggiano.
- Optionally, pair with crusty bread or toss with cooked ditalini pasta.
Notes
Consider adding a splash of lemon juice before serving to enhance flavors. Top with toasted pine nuts or olives for a texture variation.