italian beans and greens recipe

Written ByJenny Smyth Posted on
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The Best italian beans and greens recipe

Italian beans and greens is a hearty and flavorful dish that has been a staple in Italian cuisine for centuries. The dish typically consists of cannellini beans, kale or other leafy greens, garlic, and sometimes pancetta or bacon.

It’s a comforting and satisfying meal that warms the soul. My family and I have always loved this recipe, and it’s perfect for a weeknight dinner or a special occasion.

Not only is it delicious, but it’s also packed with nutrients and fiber from the beans and greens. The best part is that it’s incredibly easy to make, requiring just a few ingredients and some basic cooking techniques.

I like to serve it with some crusty bread or over rice for a filling meal. This recipe is a great way to get your daily dose of vegetables and protein without feeling like you’re missing out on flavor or satisfaction.

My kids love helping me prepare the ingredients and watching the dish come together. It’s a great way to spend quality time together in the kitchen while creating something nutritious and delicious.

Italian Beans and Greens

Italian Beans and Greens

4.7 from 1941 votes

A hearty and rustic Italian soup made with cannellini beans, escarole, and garlic. This comforting dish is perfect for a quick weeknight meal and packed with flavor.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 head escarole, roughly chopped
2 (15-ounce) cans cannellini beans, drained and rinsed
4 cups vegetable broth
Salt and black pepper to taste
Grated Parmesan cheese for serving

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant but not browned.
3Add the chopped escarole to the pot and cook, stirring occasionally, for 3 to 4 minutes until it wilts and reduces in volume by half.
4The greens should be bright green and tender.
5Pour in the vegetable broth and add the drained cannellini beans.
6Bring the soup to a boil over high heat, then reduce the heat to low and simmer uncovered for 15 minutes until the flavors meld and the beans are heated through.
7Season the soup with salt and black pepper to taste.
8Ladle into bowls and top with a generous sprinkle of grated Parmesan cheese before serving.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 10g💛Saturated Fat: 2g❤️Cholesterol: 5mg🧂Sodium: 780mg🌾Total Carbs: 42g🥦Dietary Fiber: 12g🍬Sugars: 4g🥩Protein: 14g

📝Notes

For a thicker soup, mash about half of the beans with a fork before adding them to the pot. You can substitute Swiss chard or spinach for the escarole if desired.

Watch Video Of How Italian Beans and Greens Works

Italian beans and greens is a versatile dish that works well for any occasion – whether it’s a quick weeknight dinner or a special occasion with family or friends.

You can serve it hot with crusty bread or over rice, or let it cool completely before refrigerating or freezing for later use.

One of my favorite things about this recipe is how easily it reheats – simply reheat gently over low heat until warmed through – making it perfect for meal prep or busy weeknights when you need something quick and satisfying.

❓ Frequently Asked Questions About Italian Beans and Greens

Q: What type of beans are best for this recipe?

A: Cannellini beans are the most traditional choice for this recipe, but you can also use other types of white beans such as Great Northern or navy beans. They all work well with the kale or other leafy greens.

Q: Can I use frozen kale instead of fresh?

A: Yes, you can use frozen kale in this recipe, but be sure to thaw it first by leaving it in room temperature for a few hours before using it. Frozen kale can be just as nutritious as fresh if stored properly.

Q: How do I store leftover Italian beans and greens?

A: You can store leftover Italian beans and greens in an airtight container in the refrigerator for up to three days. Reheat them gently over low heat until warmed through.

Q: Can I make this recipe in advance?

A: Yes, you can prepare all the ingredients ahead of time, including chopping the vegetables and cooking the beans, but it’s best to assemble and cook the final dish just before serving.

Q: What are some variations on this recipe?

A: There are many variations you can try, such as adding diced tomatoes or bell peppers for extra flavor, using different types of cheese like Parmesan or mozzarella for added creaminess, or substituting other leafy greens like spinach or collard greens.

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