Mediterranean White Beans & Greens Recipe
A hearty and comforting Mediterranean dish featuring tender white cannellini beans and fresh escarole greens simmered in a flavorful tomato and garlic sauce, finished with Parmesan, fresh herbs, and a touch of cream for richness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Oil and Aromatics
- 1/3 cup extra-virgin olive oil
- 6 garlic cloves, finely chopped
- 2 Tbsp. tomato paste
- Kosher salt, to taste
Greens and Tomatoes
- 1 1/2 lb. escarole, washed, patted dry, coarsely chopped
- 1 (28-oz.) can pureed tomatoes
Beans and Dairy
- 2 (15-oz.) cans cannellini beans, drained, not rinsed
- 2 oz. Parmigiano Reggiano, finely grated (about 1 cup)
- 1/4 cup coarsely chopped fresh basil
- 1/4 cup coarsely chopped fresh parsley
- 2 Tbsp. heavy cream
Instructions
- Prepare Aromatic Base: In a high-sided 10-inch skillet over medium-low heat, warm the olive oil. Add the finely chopped garlic and cook while stirring until fragrant, about 2 minutes. Incorporate the tomato paste and cook, stirring constantly, until the paste breaks into tiny bits and the oil takes on a red hue, about 2 additional minutes. Season with kosher salt to taste.
- Cook Greens and Tomatoes: Add the coarsely chopped escarole to the skillet and season with additional salt if needed. Increase heat to medium and gently stir the greens until they start to wilt, approximately 5 minutes. Pour in the pureed tomatoes and continue cooking, stirring occasionally, until some of the liquid reduces slightly, about 8 minutes.
- Add Beans and Thicken Sauce: Stir in the drained cannellini beans and cook, stirring occasionally, until the sauce thickens and is no longer runny, approximately 20 to 25 minutes.
- Finish and Serve: Remove the skillet from heat and adjust seasoning with salt as necessary. Stir in the finely grated Parmigiano Reggiano, chopped fresh basil, parsley, and heavy cream until the cheese melts smoothly and the sauce is creamy and well combined.
Notes
- Use high-quality extra-virgin olive oil for the best flavor.
- Be careful not to burn the garlic when sautéing as it can turn bitter.
- Do not rinse the cannellini beans to retain their natural starch, which helps thicken the sauce.
- Parmigiano Reggiano can be substituted with Pecorino Romano if a sharper taste is preferred.
- This dish can be served as a hearty side or a light main when paired with crusty bread.
Keywords: Mediterranean, White Beans, Escarole, Healthy, Vegetarian, Comfort Food, Tomato Sauce, Cannellini Beans
