White Beans and Greens (vegan)
This simple white beans and greens dish is smoky, hearty, and flavorful. In about 20 minutes, a delicious and nutritious meal is served.
Equipment
- 1 large pot with lid or Dutch oven
- 1 spatula
- 1 ladle
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, diced
- 1 medium fennel bulb, trimmed and diced optional but highly recommended
- 2 teaspoons fresh rosemary, finely chopped
- 6 garlic cloves, finely chopped or minced
- 14 1/2 ounces canned diced tomatoes
- 2 teaspoons smoked paprika
- 1/4-1/2 teaspoon red pepper flakes
- 8 cups greens, coarsely chopped such as Swiss chard, kale, mustard greens, or collard greens
- 2 cups vegetable broth I use this onion bouillon paste
- 2 tablespoons nutritional yeast
- 2 cans cannellini beans (white kidney beans) 30 ounces total
- salt and black pepper to taste
- 2 teaspoons lemon juice
- vegan parmesan for garnish optional
Instructions
- Heat oil over medium heat. Add onions, fennel, and rosemary.
- Cook for about 5 minutes until tender.
- Add garlic and stir for 1 minute.
- Add tomatoes, paprika, and red pepper flakes. Cook for 1 minute.
- Begin adding handfuls of greens, stirring until leaves wilt.
- Add broth, nutritional yeast, white beans, and a pinch of salt & pepper. Bring to boil. Then turn heat to low and cover pot.
- Simmer for about 10 minutes, stirring occasionally, until liquid has reduced and greens are tender.
- Add lemon juice. Stir. Taste. Add more salt or pepper as desired.
- Ladle into bowls and top with vegan parmesan if desired. Serve.
Notes
Leftovers can be frozen in air tight container for up to 4 months.
See above recipe card for ingredient substitutions, variations, and ways to serve.