Mediterranean White Beans And Greens
Mediterranean White Beans and Greens is a simple, nourishing one-pot dish featuring creamy white beans, leafy greens, garlic, and Mediterranean herbs simmered in a flavorful broth. Healthy, satisfying, and easy to prepare, it's perfect as a light dinner, hearty lunch, or comforting side dish.
Equipment
- Large skillet or Dutch oven
- Cutting board
- Sharp knife
- Measuring Cups and Spoons
- Wooden spoon
- Can opener
- Zester or grater, optional
Ingredients
For the Beans and Greens
- 2 tablespoons olive oil
- 1 small yellow onion finely diced
- 4 garlic cloves minced
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes optional
- 2 cans cannellini beans 15 ounces each, drained and rinsed
- 1 cup cherry tomatoes halved
- 1/2 cup low-sodium vegetable broth
- 5 cups chopped kale spinach, or Swiss chard
- 1/2 teaspoon salt plus more to taste
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest optional
Optional Toppings
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons sliced Kalamata olives
- Extra olive oil
- Lemon wedges
Instructions
Step 1: Cook the onion
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring often, until softened.
Step 2: Add garlic and seasonings
- Stir in the garlic, tomato paste, oregano, smoked paprika, and red pepper flakes if using. Cook for 1 minute, stirring constantly.
Step 3: Add beans and tomatoes
- Add the drained white beans and cherry tomatoes. Stir gently so the beans do not break apart too much.
Step 4: Add broth and simmer
- Pour in the vegetable broth. Add salt and black pepper. Bring the mixture to a gentle simmer and cook for 8 to 10 minutes, until the tomatoes soften and the beans are warmed through.
Step 5: Mash a few beans
- Use the back of a spoon to lightly mash some of the beans. This helps make the mixture a little creamy without adding cream.
Step 6: Add the greens
- Stir in the chopped greens. Cook for 3 to 5 minutes, until tender. Spinach will cook faster, while kale or chard may need a few extra minutes.
Step 7: Finish with lemon
- Turn off the heat. Stir in the lemon juice and lemon zest if using. Taste and add more salt, pepper, or lemon juice as needed.
Step 8: Add toppings and serve
- Top with feta, parsley, olives, or a drizzle of olive oil if you like. Serve warm.