Brothy Mediterranean Beans and Greens
Light and easy yet packed with flavor, this Mediterranean-inspired Beans and Greens is a satisfying and nutrient-dense meal. Simmer with a Parmesan rind and serve with garlic toast or breadsticks for maximum flavor with minimal effort.
We are always into a dish that feels light yet cozy at the same time, and these beans and greens knock that out of the park. With creamy white beans, mild leeks, and plenty of dark leafy chard all simmered to tender perfection in a broth infused with Parmesan and Mediterranean herbs, this is a dish to make you feel good inside and out.
As a bonus, with no meat to cook, you can have this dish ready to go in one pan and about 30 minutes, much of which is hands-off simmering time.
My favorite presentation is low soup or pasta bowls filled with this brothy stew and topped generously with extras like lemon wedges, grated Parmesan, and red or black pepper, with garlicky toast or breadsticks piled high on the side.
Related: Lemony Shrimp and White Bean Stew
Ingredient & Substitution Notes
Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.
- Swiss chard or kale. These dark leafy greens are nutrient-dense and add great texture to soups and stews with just a quick simmer to wilt.
- Leeks. These sweet, mild alliums add amazing flavor to soups and stews like this one.
- Cannellini beans. Our favorite creamy white bean. Great Northern or Navy beans are also good in a pinch, and I’ve even used chickpeas, which don’t soften quite as much, but still taste great.
- Fresh rosemary or thyme, and parsley for an optional but nice finishing touch.
- Yellow onion. Sweet onion or shallot would be good substitutes.
- Garlic. Fresh minced for best flavor.
- Butter and olive oil.
- Veggie broth. Use chicken stock or chicken broth if you don’t need to keep this vegetarian or vegan.
- Red pepper flakes, kosher salt, and black pepper.
- Lemon juice. Grab a real, whole lemon if possible: the juice will be much more fresh and bright-tasting than the bottled stuff, and you can use a bit of the zest for a beautiful garnish over the finished dish.
- Parmesan. To make it most magical, simmer a Parmesan rind — just the hard outer edge cut off of a Parmesan block or wedge — with the beans and greens, then grate the cheese over bowls when serving.
How To Make Mediterranean Beans and Greens
- Sauté the leeks, onion, and rosemary or thyme in a mixture of melted butter and olive oil.
- Add garlic and red pepper flakes, followed by the greens. Let wilt.
- Stir in the beans, broth, Parmesan rind, and salt and pepper. Simmer until slightly thickened.
- Finish with a spritz of lemon juice and more salt and pepper to taste.
- Serve with grated cheese, lemon zest, parsley, and more pepper, if desired. Enjoy!
Pro Tip
If you want the dish to be more creamy and less brothy, mash some of the beans against the side of the pan with a wooden spoon as they simmer. Without doing this, you’ll have a thin, light broth as shown below.
Storage & Reheating
I will be candid: if left to simmer for a long time, then stored and reheated, this does not look especially appetizing. But the better news is that it still tastes really good. 🙂 My husband kept eating leftovers until they were all gone, which he does not do unwillingly.
- To Store: Leftovers keep well in the fridge for 3-4 days in any airtight container.
- To Reheat: Warm portions in the microwave for 1-2 minutes, stirring halfway, or in a small saucepan stirring occasionally over medium-low heat.
Related Recipes
Can’t get enough beans? We love them, too! Try our favorite Tuscan white bean skillet, white bean chicken soup, chicken chili, or a vegetarian-friendly lemon white bean and spinach orzo soup next. You can also make a white bean tomato cucumber salad or pulse them into a sun-dried tomato dip for a delicious side or appetizer.
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Brothy Mediterranean Beans and Greens
Ingredients
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- large handful leeks chopped
- 1/2 small yellow onion chopped
- 2 teaspoons fresh rosemary or thyme
- 4 garlic cloves minced
- 1/4 teaspoon red pepper flakes
- 2-3 handfuls Swiss chard or kale leaves
- 2 (15 ounce) cans cannellini beans drained and rinsed
- 2 cups low-sodium vegetable broth
- Parmesan rind
- kosher salt and black pepper
- 1 Tablespoon lemon juice
- parsley, lemon zest, and grated Parmesan or Pecorino Romano options for serving
Instructions
- Melt the butter and warm olive oil together in a large skillet or Dutch oven set over medium heat. Add the leeks, onion, and rosemary or thyme. Cook for 3-5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add garlic and red pepper flakes. Cook for 30-60 seconds more, just until fragrant.
- Stir in the greens and cook for 1-2 minutes, just until wilted.
- Stir in the beans, broth, Parmesan rind, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Increase heat to bring the liquid to a boil, then reduce heat to low and simmer for 6-8 minutes, until reduced and slightly thickened. (If you want the dish to be more creamy, mash some of the beans against the side of the pan with a wooden spoon as they simmer.)
- Remove pan from the heat, remove and discard the Parmesan rind, then stir in the lemon juice. Sample and season with more salt and pepper to taste. Divide into bowls and top with grated cheese, lemon zest, parsley, and more cracked black or red pepper, if desired. Enjoy!
Notes
- Recipe: Lightly adapted from The NYT Cooking.
