Go Back
Mediterranean white beans and greens dish ready to serve
Print Recipe

Mediterranean White Beans and Greens

A delightful and hearty dish combining creamy cannellini beans, vibrant greens, and aromatic herbs for a true taste of the Mediterranean.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Keyword: Beans and Greens, Healthy Recipe, High Protein, Mediterranean Cuisine, Vegetarian Dish
Servings: 4 servings
Calories: 275kcal

Ingredients

For the base

  • 2 tbsp extra virgin olive oil Rich and fruity, this oil adds depth to the dish.
  • 3 cloves garlic, minced Aromatic and pungent, garlic infuses flavor into the sauté.
  • 1 small yellow onion, diced Sweet and slightly tangy, onion offers a comforting base.
  • 1/2 tsp red pepper flakes (optional) A hint of spice to add warmth to the meal.

For the sauce

  • 1 can (14 oz) diced tomatoes, undrained Juicy and tangy, these tomatoes brighten the dish.
  • 1/2 tsp dried oregano Earthy and fragrant, oregano complements the Mediterranean theme.
  • 1/2 tsp dried basil Sweet and fragrant, basil enhances the overall flavor profile.
  • 1/2 tsp sea salt Essential for balancing flavors.
  • 1/4 tsp black pepper Adds subtle heat and depth.

For the main ingredients

  • 2 cans (15 oz each) cannellini beans, drained and rinsed Creamy and mild, these beans provide body and nutrition.
  • 1 small head escarole, chopped (or spinach or kale) Crisp and slightly bitter, escarole adds texture.
  • 1/4 cup vegetable broth or water Keeps the dish moist and flavorful.
  • Grated Parmigiano Reggiano (optional, for topping) Nutty and salty, this cheese elevates the final touch.
  • Crusty bread or cooked ditalini pasta (optional, for serving) Perfect for soaking up the delicious sauce.

Instructions

Preparation

  • Heat the extra virgin olive oil in a large skillet over medium heat.
  • When the oil is hot, add the minced garlic, diced onion, and red pepper flakes, if using. Cook for about 3 minutes, stirring frequently, until the onion is soft and fragrant.

Cooking

  • Pour in the diced tomatoes along with their juice. Stir in the dried oregano, dried basil, sea salt, and black pepper. Allow this mixture to simmer for about 5 minutes, letting the flavors meld together.
  • Gently stir in the cannellini beans and chopped escarole. Pour in the vegetable broth or water, cover the skillet, and let it simmer on medium-low heat for 10 minutes, allowing the greens to wilt and the flavors to combine.
  • After 10 minutes, stir the mixture well and taste. For a creamier texture, mash a few beans against the side of the skillet and mix them in, which will thicken the dish naturally.

Serving

  • Spoon the Mediterranean White Beans and Greens into bowls. Top with grated Parmigiano Reggiano and serve alongside crusty bread or over cooked ditalini pasta for a heartier meal.

Notes

Feel free to substitute greens or add spices to suit your taste. For extra flavor, consider adding a bay leaf during cooking and remember to remove it before serving.