Ingredients
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2 tablespoons olive oil
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1 medium onion, finely chopped
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3 garlic cloves, minced
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2 cans (15 oz each) cannellini beans, drained and rinsed
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4 cups low-sodium vegetable broth
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4 cups fresh kale or Swiss chard, chopped
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1 teaspoon dried thyme
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1 teaspoon rosemary (fresh sprig if available)
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½ teaspoon red pepper flakes (optional, for heat)
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Juice of ½ lemon
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Salt and black pepper, to taste
Instructions
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Sauté the base: 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.
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Add beans and broth: Mix in the white beans, thyme, rosemary, and broth. Bring to a gentle boil.
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Simmer: Reduce heat and let simmer for 20 minutes to blend flavors.
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Add greens: Stir in the kale or Swiss chard and cook for 5–7 minutes until wilted and tender.
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Finish with lemon: Squeeze in fresh lemon juice, season with salt, black pepper, and red pepper flakes to taste.
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Serve hot: Ladle into bowls and enjoy with crusty bread for a hearty, comforting meal.
Notes
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Make it heartier: Add diced potatoes, carrots, or celery for a stew-like consistency.
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Protein boost: Stir in cooked sausage or shredded chicken for a non-vegetarian version.
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Meal prep: This dish stores well for up to 4 days in the fridge and tastes even better the next day.
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Serving idea: Pair with rustic sourdough bread or sprinkle with grated Parmesan cheese for extra depth.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish, Soup
- Method: Stovetop Simmering
- Cuisine: Mediterranean, Italian-American
- Diet: Vegetarian