Tuscan-style Beans and Greens
This Tuscan-style beans and greens recipe is not quite a soup, but a brothy, olive oil-rich tumble of creamy cannellini beans and wilted lacinato kale that comes together in under 30 minutes.
Servings: 4
Ingredients
- 1 bunch lacinato kale
- 3 tablespoons extra virgin olive oil
- 1 small onion, finely diced
- 3 garlic cloves, sliced
- 1/4 teaspoon red pepper flakes (optional)
- 2 sprigs fresh sage (about 6 leaves)
- Kosher salt
- 2 14-ounce cans cannellini beans, drained and rinsed or 3 cups cooked white beans
- 1 quart chicken stock or vegetable broth
- freshly-ground black pepper
- grated Pecorino toscano or Parmigianno-Reggiano, for serving
Instructions
- Prep the kale and beans. Wash the kale, remove the tough central stems, and chop the leaves into bite-sized pieces. Set aside.
- Sauté aromatics. In a medium Dutch oven over medium heat, warm the olive oil until shimmering. Add the onion and sauté until translucent and fragrant but not browned, about 3 minutes. Add the garlic, red pepper flakes and sage; stir for 30 seconds.
- Add the kale. Add the chopped kale leaves to the skillet, stir to coat with the oil and aromatics, and cook for about 2 to 3 minutes until the leaves begin to soften and wilt. Season with a good pinch of salt (about 1/2 teaspoon).
- Simmer the beans. Stir in the drained beans and pour in the stock or broth. Reduce heat to medium-low, cover, and let simmer for about 5 minutes, stirring once or twice, until the kale is tender and the beans are warmed through.
- Finish and serve. Remove from heat, taste, and season with freshly-ground black pepper. Ladle into shallow bowls and sprinkle with freshly-grated Pecorino Toscano or Parmigiano-Reggiano and drizzle with extra virgin olive oil.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
- To use dried beans: Soak 1 pound of dried Cannellini, Zolfini, or Sorana beans in water overnight, then drain them. Simmer them in 4 cups of either fresh water, chicken, stock, or vegetable broth with a few crushed garlic cloves, a few sage sprigs, and a generous pinch of salt until they’re completely tender, about 1 to 1 1/2 hours. Use the beans and their broth in place of canned beans and store-bought stock.
Nutrition
Calories: 169.9kcal | Carbohydrates: 9.3g | Protein: 7.2g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 8.4g | Sodium: 110.5mg | Potassium: 493.2mg | Fiber: 3.4g | Sugar: 2g | Vitamin A: 6781.1IU | Vitamin C: 65.8mg | Calcium: 193.5mg | Iron: 1.8mg
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