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Beans and Greens
Beans and Greens is a quick, one-pan, high-fiber meal made with cannellini beans, kale, spinach, garlic, and lemon in a light broth—healthy, comforting, and ready in about 20 minutes.
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
- Heat a heavy bottom pot or Dutch oven over medium high heat. Add the olive oil, shallot, garlicand crushed red pepper flakes. Cook, stirring occasionally, until beginning to soften, about 2 minutes. Add the beans, bone broth, lemon zest, salt and pepper.
- Bring the mixture to a boil, then turn the heat down to low. Partially cover the pot with a lid and let simmer for 15-20 minutes, until the beans are very soft.
- Turn the heat up to medium low and use an immersion blender to blend about ⅓ of the beans. Add the spinach and kale and stir to combine; you may need to do this in batches. Cook, while stirring, until the greens are wilted and well mixed with the beans.
- Remove from heat and stir in the lemon juice. Season with salt and pepper to taste. Top with Parmesan cheese, if desired.
Notes
Makes about 3 cups
Nutrition
Serving: 3/4 cup, Calories: 218.5kcal, Carbohydrates: 33g, Protein: 14.5g, Fat: 3.5g, Saturated Fat: 0.5g, Cholesterol: 3mg, Sodium: 329mg, Fiber: 10.5g, Sugar: 2g
- WW Points: 1