Mediterranean White Beans Greens

Mediterranean White Beans and Greens is the kind of dish that brings both comfort and brightness to your table. With creamy beans, vibrant greens, and plenty of aromatic herbs, this recipe is fast enough for a weeknight yet rich enough to feel special. It is a celebration of pantry ingredients and vibrant flavors, reflecting the best of Mediterranean cooking without fuss.

I first made this on a chilly evening when I wanted something nourishing with minimal effort. Now whenever I find escarole at the market I always know what I am making for dinner

Ingredients

• Olive oil: gives a rich foundation and helps bloom the flavors
• Garlic: try to use fresh and mince it finely for the best aroma
• Onion: choose a small one with crisp outer layers
• Red pepper flakes: add gentle warmth to the dish and can be omitted for less heat
• Canned diced tomatoes: use high quality for best flavor and brightness
• Dried oregano and basil: bring classic Mediterranean notes
• Salt and black pepper: essential for seasoning and balance
• Cannellini beans: look for creamy ones without broken skins for the best texture
• Escarole: spinach or kale work well too with escarole lending a gentle bitterness
• Vegetable broth or water: keeps the sauce light but flavorful
• Parmigiano Reggiano: grated over top provides a savory finish
• Crusty bread or cooked ditalini pasta: perfect for serving and soaking up the juices

Step-by-Step Instructions

Warm the Oil and Bloom Aromatics:

Pour the olive oil into a large skillet and heat over medium. Add the garlic onion and red pepper flakes. Stir gently and cook about three minutes until the onion is translucent and fragrant without browning

Simmer with Tomatoes and Herbs:

Tip in the diced tomatoes along with the oregano basil salt and pepper. Stir everything together well and let the mixture bubble gently for five minutes. This helps the dried herbs infuse and the tomatoes soften

Add Beans and Greens:

Add the drained cannellini beans and chopped escarole right into the skillet. Pour in the broth or water to add moisture. Stir everything together so the greens begin to wilt

Cover and Cook Until Tender:

Place a lid on the skillet and let everything simmer for about ten minutes. The leaves should wilt into the beans and the sauce will thicken slightly from the starch in the beans

Finish and Serve:

Lift the lid give everything a stir and scoop into bowls. Sprinkle generously with Parmigiano Reggiano. Serve hot with crusty bread or tossed with cooked ditalini pasta for a more substantial meal

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Cannellini beans have always been my pantry hero since they stay creamy after simmering. My grandmother loved adding a squeeze of lemon and some good olive oil as a finishing touch which I now do whenever I want the dish to feel extra special

Storage Tips

Leftovers keep well in the fridge for up to three days. Reheat gently on the stove adding a splash of water or broth if it thickens. This stew also freezes well for a convenient lunch or dinner later on just thaw and reheat in a saucepan

Ingredient Substitutions

If you do not have escarole try spinach kale or Swiss chard. Chickpeas or navy beans can take the place of cannellini beans. For more depth use half chicken broth instead of just water

Serving Suggestions

Serve in shallow bowls with plenty of the flavorful broth. I love it with a piece of toasted sourdough or spooned over tiny cooked pasta like ditalini. For a heartier dinner add a soft poached egg on top

Cultural Touch

This dish takes inspiration from classic Mediterranean peasant recipes where simple greens and beans were simmered together for a sustaining meal. Dishes like this are central in Italian and Greek households especially during the cooler months

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Frequently Asked Questions

→ Can I substitute escarole with another green?

Yes, you can use spinach or kale instead of escarole. Both work well and bring their own flavor and texture, so choose according to your preference.

→ Is this dish suitable for vegans?

To make this meal vegan, simply omit the Parmigiano Reggiano or use a plant-based alternative. All other ingredients are plant-based.

→ What type of beans can I use besides cannellini?

Navy beans or Great Northern beans make excellent alternatives as they have a similar creamy texture and mild flavor.

→ How do I serve this dish?

Serve warm with crusty bread to soak up the flavorful juices, or toss with ditalini pasta for a heartier meal. It’s also delicious on its own.

→ Can I prepare this ahead of time?

This meal keeps well refrigerated for up to three days. Reheat gently on the stove, adding a splash of water if needed to loosen the sauce.