Description
This hearty Beans and Greens recipe combines creamy cannellini beans with nutritious spinach and Tuscan kale, simmered with garlic, shallots, and a hint of crushed red pepper for warmth. Blended partially for a creamy texture and finished with fresh lemon juice and optional Parmesan cheese, this comforting dish is perfect as a wholesome entrée or side.
Ingredients
Ingredients
- 1 teaspoon extra virgin olive oil
- 1 shallot, chopped
- 4 cloves garlic, roughly chopped
- ¼ teaspoon crushed red pepper
- 2 (15.5-ounce) cans cannellini beans, drained and rinsed
- 1 ½ cups chicken bone broth or vegetable broth
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 packed cups spinach, roughly chopped
- 2 cups Tuscan kale, stems removed and chopped
- 1 tablespoon lemon juice
- Parmesan cheese (optional for topping)
Instructions
- Sauté aromatics: Heat a heavy bottom pot over medium-high heat. Add the olive oil, chopped shallot, garlic, and crushed red pepper flakes. Cook, stirring occasionally, until fragrant and beginning to soften, about 2 minutes.
- Add beans and broth: Stir in the cannellini beans, chicken bone broth or vegetable broth, lemon zest, kosher salt, and freshly ground black pepper. Bring the mixture to a boil.
- Simmer: Reduce heat to low and partially cover the pot with a lid. Let it simmer gently for 15 to 20 minutes, or until the beans are very soft and flavors meld together.
- Blend beans: Increase heat slightly to medium-low. Using an immersion blender, carefully blend about one-third of the beans directly in the pot to create a creamy texture. Blend in batches if necessary.
- Add greens: Stir in the chopped spinach and Tuscan kale. Cook while stirring until the greens wilt and integrate fully with the beans, about 3 to 5 minutes.
- Finish and serve: Remove the pot from heat and stir in the fresh lemon juice. Adjust seasoning with salt and pepper to taste. Serve topped with grated Parmesan cheese if desired.
Notes
- Use vegetable broth for a vegetarian version.
- Partial blending adds creaminess without losing the texture of whole beans.
- For spicier flavor, increase crushed red pepper flakes.
- Leftovers store well in the refrigerator for up to 4 days and reheat gently on the stovetop or microwave.
- Can be served as a main dish or a side.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
