Description
A nourishing and satisfying dish featuring creamy white beans and vibrant greens.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes (optional)
- 1 can (14 oz) diced tomatoes, undrained
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 small head escarole, chopped (or use spinach or kale)
- ¼ cup vegetable broth or water
- Grated Parmigiano Reggiano, for topping (optional)
- Crusty bread or cooked pasta, for serving (optional)
Instructions
- Begin by heating the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the diced onion and minced garlic. Sauté until fragrant and translucent, about three minutes.
- Stir in the undrained canned diced tomatoes, along with the dried oregano, dried basil, sea salt, and black pepper. Let it simmer for about five minutes.
- Add the drained and rinsed cannellini beans and chopped escarole to the skillet. Pour in the vegetable broth or water and stir. Cover and let it simmer for about ten minutes.
- Taste and adjust seasoning with more salt or pepper if needed. Mash a few beans against the skillet for a creamier consistency.
- Spoon the mixture into bowls, garnishing with freshly grated Parmigiano Reggiano. Serve warm.
Notes
Always rinse your canned beans to remove excess sodium. Using fresh herbs can enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 290 kcal
- Sodium: 400 mg
- Protein: 14 g