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Mediterranean White Beans & Greens – A Hearty Plant-Based Stew
This rustic and satisfying dish brings the bold, earthy flavors of the Mediterranean to your kitchen. Packed with protein-rich white beans, vibrant greens, and a savory tomato-herb base, it’s as comforting as it is nourishing.
Looking for more cozy, plant-forward meals? Check out hearty vegan recipes or explore our guide on Mediterranean pantry staples at tinsuf.com for simple, nourishing weeknight ideas.
Ingredients
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2 tbsp olive oil
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3 cloves garlic, minced
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1 small onion, diced
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½ tsp red pepper flakes (optional)
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1 can (14 oz) diced tomatoes
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½ tsp dried oregano
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½ tsp dried basil
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½ tsp salt
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¼ tsp 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 spinach or kale)
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¼ cup vegetable broth or water
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Grated Parmigiano Reggiano (for serving)
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Crusty bread or cooked ditalini pasta (optional for serving)
Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a large skillet over medium heat.
Add garlic, onion, and red pepper flakes (if using).
Sauté for about 3 minutes, until the onion softens and becomes fragrant.
Step 2: Build the Tomato Base
Stir in the diced tomatoes, oregano, basil, salt, and black pepper.
Simmer uncovered for 5 minutes to allow flavors to develop.
Step 3: Add Beans & Greens
Add the cannellini beans and chopped escarole.
Pour in vegetable broth and stir everything together.
Step 4: Simmer to Perfection
Cover the skillet and let simmer for 10 minutes, until the greens are tender and everything is warmed through.
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Step 5: Serve & Enjoy
Serve hot, topped with grated Parmigiano Reggiano.
Enjoy with crusty bread or stir into cooked ditalini pasta for a heartier dish.
Serving Suggestions
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Drizzle with extra virgin olive oil and cracked pepper.
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Serve with garlic-rubbed toast for an authentic touch.
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Add a poached egg on top for extra protein.
Tips & Variations
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Make it vegan: Skip the cheese or substitute with nutritional yeast.
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Use pantry greens: Kale, collards, or even arugula can work instead of escarole.
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Add lemon zest: A touch of citrus at the end brightens the whole dish.
Prep & Cook Time
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Prep time: 10 minutes
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Cook time: 15 minutes
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Total time: 25 minutes
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Serves: 4
FAQs
Q: Can I use dry beans instead of canned?
A: Yes! Just soak and cook 1½ cups of dried white beans ahead of time.
Q: How long does it last in the fridge?
A: Up to 4 days stored in an airtight container.
Q: Can I freeze it?
A: Absolutely. Freeze portions in freezer-safe containers for up to 2 months.
Final Thoughts
This Mediterranean White Beans & Greens recipe is a simple, wholesome one-pot meal that delivers on both taste and nutrition. Whether you’re eating plant-based or just love Mediterranean cuisine, this one’s a keeper.
