Description
This Mediterranean White Beans & Greens dish is a simple, hearty, and healthy meal packed with flavor. Cannellini beans and escarole come together in a garlicky, herby tomato sauce with a touch of spice from red pepper flakes. Perfect for a quick and satisfying weeknight dinner! Serve with crusty bread or over pasta for a complete meal.
Ingredients
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2 tbsp olive oil
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3 cloves garlic, minced
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1 small onion, diced
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1/2 tsp red pepper flakes (optional)
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1 can (14 oz) diced tomatoes
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1/2 tsp dried oregano
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1/2 tsp dried basil
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1/2 tsp salt
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1/4 tsp black pepper
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2 cans (15 oz each) cannellini beans, drained and rinsed
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1 small head escarole, chopped (or use spinach/kale)
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1/4 cup vegetable broth or water
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Grated Parmigiano Reggiano (for serving)
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Crusty bread or cooked ditalini pasta (optional)
Instructions
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Heat olive oil in a large skillet over medium heat. Add garlic, onion, and red pepper flakes. Sauté until softened, about 3 minutes.
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Stir in diced tomatoes, oregano, basil, salt, and black pepper. Simmer for 5 minutes.
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Add cannellini beans and escarole. Pour in vegetable broth and stir to combine.
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Cover and simmer for 10 minutes, until greens are wilted and flavors meld.
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Serve hot with grated Parmigiano Reggiano and crusty bread or mix into ditalini pasta. Enjoy!
Notes
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If you don’t have escarole, you can substitute with spinach or kale.
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The dish is naturally vegetarian, and can be made vegan by omitting the Parmigiano Reggiano or using a dairy-free alternative.
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Add more red pepper flakes if you prefer a spicier dish!
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg