Description
This Italian-inspired Braised White Beans & Greens recipe features tender cannellini beans and vibrant kale or Swiss chard simmered in a fragrant herbaceous broth with garlic, rosemary, thyme, sun-dried tomatoes, and Calabrian chiles. Perfect for a cozy, nutritious meal, it’s vegan, gluten-free, and easy to prepare, served best alongside crusty bread.
Ingredients
Units
Scale
Primary Ingredients
- 2 tablespoons oil (from the sun-dried tomatoes if possible)
- 2 shallots, finely diced (or substitute 1 small yellow onion)
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon fresh thyme leaves
- 5 cloves garlic, minced
- 1 tablespoon chopped Calabrian chiles (optional; or substitute 1/2 teaspoon chili flakes)
- 1/3 cup sun-dried tomatoes in oil, chopped
- 1 tablespoon nutritional yeast (optional)
- 1 large bunch kale or Swiss chard (stems removed and thinly sliced)
- 30 ounces canned cannellini beans, rinsed and drained (about 2 cans)
- 2 cups vegetable broth
- Juice of 1 lemon (about 1-2 tablespoons)
- Vegan parmesan (for serving, optional)
- Black pepper, to taste
Instructions
- Aromatics: Warm a large Dutch oven or heavy-bottomed pot over medium heat and add the oil. Stir in the finely diced shallots, minced rosemary, and fresh thyme leaves. Sauté for 4 to 6 minutes, stirring occasionally until the shallots are tender and fragrant.
- Add Flavorings: Add the minced garlic, chopped Calabrian chiles (or chili flakes), chopped sun-dried tomatoes, and nutritional yeast if using. Cook for 1 minute, stirring frequently, until the mixture is aromatic.
- Add Beans and Greens: Stir in the rinsed cannellini beans, mixing well. Use the back of a spoon or spatula to mash about a quarter of the beans to create a creamy texture. Then add the vegetable broth along with the thinly sliced kale or Swiss chard and combine all ingredients thoroughly.
- Simmer: Bring the mixture to a gentle simmer. Cook for 6 to 8 minutes, stirring occasionally, allowing the liquid to reduce and thicken slightly. For a thicker consistency, mash more beans during cooking to your preference.
- Finish and Serve: Turn off the heat and stir in the lemon juice to brighten the flavors. Serve warm topped with vegan parmesan and freshly ground black pepper as desired. Leftovers can be refrigerated for up to 5 days or frozen for up to 2 months.
Notes
- This dish is inspired by Italian cuisine and makes for a hearty, comforting meal.
- The recipe is vegan and gluten-free, making it suitable for various dietary preferences.
- Using oil from the sun-dried tomatoes adds an extra layer of flavor—use it if available.
- Serve with crusty bread to soak up the delicious broth.
- Adjust the level of spice by varying the amount of Calabrian chiles or chili flakes.
- Optional nutritional yeast adds a cheesy, umami depth while keeping the dish vegan.
- Leftovers keep well and can be enjoyed as a nourishing lunch or dinner on subsequent days.
Nutrition
- Serving Size: 1 serving
- Calories: 358 kcal
- Sugar: 6 g
- Sodium: 494 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.03 g
- Carbohydrates: 56 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 0 mg
