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Mediterranean White Beans & Greens

A quick and wholesome dish featuring white beans and hearty greens, perfect for a comforting meal on a chilly night.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can canned cannellini beans or navy beans, drained and rinsed
  • 1 cup olive oil for cooking
  • 1 medium onion, chopped for flavor
  • 3 cloves garlic, minced for flavor
  • 4 cups veggie broth add more for a soupier dish
  • 4 cups greens (kale, Swiss chard, or spinach) add tough greens early, tender greens last
  • to taste salt, pepper, chili flakes for seasoning
  • 1 lemon juiced adds brightness
  • 1 cup fresh chopped herbs adds fresh flavor

Method
 

Preparation
  1. Heat olive oil in a soup pot over medium heat.
  2. Add chopped onion and sauté until soft and translucent.
  3. Add minced garlic and cook for about 30 seconds.
  4. Stir in the drained and rinsed white beans until heated through.
  5. Pour in enough veggie broth to almost cover the beans.
  6. Add tough greens like kale early to soften them; save tender greens like spinach for the end.
  7. Season with salt, pepper, and optional chili flakes.
  8. Let the mixture simmer, stirring occasionally.
  9. Finish with a squeeze of fresh lemon juice and chopped herbs before serving.

Notes

This dish holds up well in the fridge, and the flavors deepen overnight. Reheat with a splash of broth to maintain consistency. It's best not to freeze as the greens may become limp.