Ingredients:
2 tbsp olive oil
3 cloves garlic, minced
1 small onion, diced
1/2 tsp red pepper flakes (optional)
1 can (14 oz) diced tomatoes
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper
2 cans (15 oz each) cannellini beans, drained and rinsed
1 small head escarole, chopped (or substitute with spinach or kale)
1/4 cup vegetable broth or water
Grated Parmigiano Reggiano, for serving
Crusty bread or cooked ditalini pasta, optional for serving
Directions:
Heat olive oil in a large skillet over medium heat.
Add garlic, onion, and red pepper flakes (if using). Sauté for about 3 minutes, until softened and fragrant.
Stir in the diced tomatoes, oregano, basil, salt, and black pepper. Let simmer for 5 minutes to allow flavors to meld.
Add the cannellini beans and chopped escarole to the skillet.
Pour in the vegetable broth and stir everything together.
Cover the skillet and simmer for 10 minutes, until the greens are wilted and the dish is thick and hearty.
Serve hot, topped with grated Parmigiano Reggiano and a side of crusty bread or spooned over ditalini pasta. Enjoy!
Prep Time: 10 minutes | Cooking Time: 18 minutes | Total Time: 28 minutes
Kcal: 265 kcal | Servings: 4 servings