Description
A rustic one-pot dish celebrating silky cannellini beans, garlic, onions, herbs, and leafy greens, perfect for weeknight dinners or gatherings.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 4 cups fresh kale or Swiss chard, chopped
- 1 teaspoon dried thyme
- 1 teaspoon rosemary (fresh sprig if available)
- ½ teaspoon red pepper flakes (optional, for heat)
- Juice of ½ lemon
- Salt and black pepper, to taste
Cook Mode Prevent your screen from going dark
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute.
- 2. Mix in the white beans, thyme, rosemary, and broth. Bring to a gentle boil.
- 3. Reduce heat and let simmer for 20 minutes to blend flavors.
- 4. Stir in the kale or Swiss chard and cook for 5–7 minutes until wilted and tender.
- 5. Squeeze in fresh lemon juice, season with salt, black pepper, and red pepper flakes to taste.
- 6. Ladle into bowls and enjoy hot with crusty bread.