Description
Warm, hearty, and full of earthy herbs this cozy, rustic dish brings the comfort of traditional Mediterranean kitchens straight to your table. It’s nutritious, versatile, and comes together with pantry staples like olive oil, garlic, canned beans, and leafy greens. Whether you enjoy it with a slice of crusty bread or stir it into tender pasta, this recipe is a nourishing hug in a bowl.
Ingredients
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2 tablespoons extra virgin olive oil
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3 garlic cloves, minced
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1 small yellow onion, diced
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½ teaspoon red pepper flakes (optional, for a bit of heat)
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1 can (14 oz) diced tomatoes, undrained
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½ teaspoon dried oregano
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½ teaspoon dried basil
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½ teaspoon sea salt
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¼ teaspoon freshly ground 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 fresh spinach or kale as alternatives)
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¼ cup vegetable broth or water (to steam and soften greens)
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Grated Parmigiano Reggiano, for topping (optional but highly recommended)
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Crusty bread or cooked ditalini pasta, for serving (optional but makes it a complete meal)
Instructions
Start by heating 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Once the oil shimmers, add the minced garlic, diced onion, and red pepper flakes. Stir frequently and sauté for about 3 minutes, or until the garlic is golden and the onion becomes soft and translucent. This fragrant base creates the flavor foundation for the dish and infuses the oil with richness.
Pour in the can of diced tomatoes with their juices. Stir well, then sprinkle in the dried oregano, dried basil, salt, and black pepper. Mix everything together and let it simmer for about 5 minutes, stirring occasionally. This step helps the herbs bloom and allows the tomatoes to reduce slightly, deepening the sauce’s flavor and consistency.
Once the tomato mixture has simmered and thickened slightly, stir in the drained and rinsed cannellini beans. Next, add the chopped escarole (or your choice of greens) and pour in the vegetable broth or water. Stir everything together and then cover the pan with a lid. Let it simmer on medium-low heat for about 10 minutes, or until the greens are wilted and tender. The beans will absorb the herbed tomato flavor, and the greens will mellow into a soft, silky texture.
Uncover the pan, give everything a good stir, and taste for seasoning. Add more salt or pepper if needed. If you’d like a slightly thicker consistency, you can mash a few of the beans with the back of a spoon and stir them in.
Spoon the warm, aromatic mixture into bowls. Top generously with grated Parmigiano Reggiano, allowing the heat to slightly melt the cheese into the beans and sauce. Serve alongside slices of crusty bread to soak up all that goodness—or mix into freshly cooked ditalini pasta for a heartier experience. Garnish with extra olive oil or fresh herbs, if desired.
Notes
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This recipe is highly adaptable. Swap in other leafy greens like kale, Swiss chard, or spinach depending on what’s in season or available.
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Want to make it vegan? Simply skip the Parmigiano or replace it with nutritional yeast for a cheesy, dairy-free option.
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For a thicker stew-like texture, allow the mixture to simmer uncovered for the last few minutes.
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Leftovers are even better the next day as the flavors continue to develop in the fridge.
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To make it a more filling main course, stir in cooked quinoa, brown rice, or pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 310 kcal
- Sodium: 620mg
- Protein: 14g
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