Description
A vibrant and nutritious dish featuring tender white beans and leafy greens simmered in a garlicky tomato broth with Mediterranean herbs.
Ingredients
Scale
For the Crust:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups chopped kale or spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup vegetable broth
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute until fragrant. Add diced tomatoes, oregano, and smoked paprika. Cook for 3-4 minutes.
- Add cannellini beans and vegetable broth. Bring to a simmer and cook for 5 minutes.
- Stir in kale or spinach and cook until wilted, about 3-4 minutes. Season with salt and pepper.
- Remove from heat and stir in lemon juice. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.