This 30-Minute Meal Is a Weekly Staple for My Italian Family

Name: This 30-Minute Meal Is a Weekly Staple for My Italian Family
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 5 cloves garlic, chopped; 1/4 teaspoon red chili flakes; 2 large heads escarole or 2 large bunches kale (about 2 1/2 pounds), washed and chopped; 2 1/2 cups low-sodium vegetable or chicken broth, divided; 2 (15.5-ounce) cans cannellini beans, drained and rinsed; 2 tablespoons lemon juice; 1 teaspoon freshly ground black pepper; Salt, to taste; 2 to 3 tablespoons freshly grated Parmesan cheese; 1/2 loaf sliced Italian bread, for serving

Bowl of Italian beans and greens next to a pot with more, a wooden board with lemon wedges, and a block of parmesan — Simply Recipes / Laurel Randolph

Why Make This

Classic Italian flavors and nourishing ingredients come together in just 30 minutes.
Beans and greens uses one pot and a short list of simple, affordable ingredients.
The savory broth and crusty bread make this a true comfort meal for busy nights.

There is nothing more Italian than soaking up the last drops of an incredibly flavorful meal with a crusty piece of Italian bread. Case in point: my grandpa Serge had a piece of Italian bread in his left hand at all times. He wouldn’t go a meal without it, always using it to mop up the best bits. He even dipped it into coffee, a typical breakfast during the Great Depression.

Another Italian food that he loved is beans and greens, or scarola e fagioli, a simple stew of escarole and cannellini beans. It’s referred to (lovingly) as “peasant food” because it’s a nourishing meal that feeds a lot of people inexpensively.

The combination of classic ingredients like good-quality olive oil, punchy garlic, bitter escarole, tender cannellini beans, and plenty of parmesan makes this pure Italian comfort food. And the savory, garlicky broth is perfect for mopping up with bread.

A Weeknight Win

Beans and greens is a hearty meal with a short ingredient list. It comes together in 30 minutes but tastes like it’s been stewing all day. It’s quick, easy, and uses only one pot, making it a go-to in our weeknight dinner rotation.

It’s a healthy, plant-based comfort meal that is highly underrated. You’re guaranteed to be fighting over leftovers because it gets even better as the flavors meld and marry.

Italian beans and greens (close-up) — Simply Recipes / Laurel Randolph

A Riffable Recipe

Mustard greens, Swiss chard, kale, or chicory could be used in place of escarole. Dandelion greens also work, but they’re a tad more bitter. If you make a swap, test the greens to ensure they’re soft and fully wilted before serving.

As for the beans, you could use any white beans like navy beans, great northern beans, baby limas, or even butter beans. I’ve even used red kidney beans in a pinch.

Make it your own by adding extra red chili flakes, a splash of white wine, fresh parsley or basil, more or less broth, and however much parmesan you feel is right—the limit does not exist!

My Favorite Ways To Serve

My favorite way to serve beans and greens is with crusty Italian bread (of course!). I often transform greens and beans into a soup so there’s even more dipping to be done. To do so, add a few extra cups of broth, a can of diced tomatoes, and short pasta like orzo or ditalini. Bring everything to a simmer until the pasta is cooked, adding extra broth as needed, and finishing with plenty of lemon juice and fresh parsley.

I also like eating beans and greens:

With crumbled or sliced Italian sausage
With sliced chicken cutlets
On top of cooked pasta like penne, rotini, or ziti
Over white rice

Beans and Greens

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Servings 4 to 6

Keep Screen Awake

2 tablespoons olive oil
5 cloves garlic, chopped
1/4 teaspoon red chili flakes
2 large heads escarole or 2 large bunches kale (about 2 1/2 pounds), washed and chopped
2 1/2 cups low-sodium vegetable or chicken broth, divided
2 (15.5-ounce) cans cannellini beans, drained and rinsed
2 tablespoons lemon juice
1 teaspoon freshly ground black pepper
Salt, to taste
2 to 3 tablespoons freshly grated parmesan cheese
1/2 loaf sliced Italian bread, for serving

Sauté the garlic:

Add the olive oil to a large pot over medium heat. Once shimmering, add the garlic and chili flakes. Sauté until the garlic is fragrant and lightly browned, about 1 minute, stirring constantly so the garlic does not burn.
Add the escarole and let cook:

Add the escarole or kale and 2 cups of broth to the pot. Stir and cover the pot with a lid. Cook until the escarole is fully wilted, stirring occasionally, about 10 minutes.
Add the cannellini beans and simmer:

Remove the lid and add the cannellini beans. Add the remaining 1/2 cup vegetable broth. Reduce the heat to medium-low and simmer, uncovered, for 10 minutes. The beans should be warmed through and the escarole soft and dark green.
Finish and serve:

Turn off the heat and add lemon juice, freshly ground black pepper, and salt to taste. Serve with grated parmesan and Italian bread.

Refrigerate leftovers in an airtight container for up to 5 days. Reheat covered in a small pot or pan, adding broth as needed.

Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
390	Calories
8g	Fat
63g	Carbs
20g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	390
% Daily Value*
Total Fat 8g	10%
Saturated Fat 1g	7%
Cholesterol 2mg	1%
Sodium 883mg	38%
Total Carbohydrate 63g	23%
Dietary Fiber 13g	45%
Total Sugars 3g
Protein 20g
Vitamin C 31mg	154%
Calcium 255mg	20%
Iron 7mg	42%
Potassium 1100mg	23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.