Beans and greens is one of those recipes that just feels like home...most likely that's because it's my wife's go-to recipe when anyone in the house is sick. And, I'm not going to lie, there's some kind of sorcery to this recipe, because whenever she makes it when we're down and out, our symptoms start to improve - atleast mine always do. Anyway, this dish is simple, nourishing, and packed with flavor. And it's one of those recipes that the whole fam loves, yep even the kids.
Table of Contents
Why I Love This Beans and Greens Recipe
This beans and greens recipe comes straight from my wife's family cookbook. It's been passed down from 3 generations, and rightfully so. It's exceptional in just about every way - the flavor is out of this world, it's super quick to make, and even if you're not a big bean fan like me, somehow you fall in love with them in this soup.
So, since it's so, sooooo good, I just had to share it with you guys. Make it for lunch, make it for dinner, make it when it's cold outside, make it when you're sick...it's one of those rare recipes that no matter when you make it, it's great. I've even eaten it for breakfast when I've been under the weather.
Ingredients
Here's what you'll need to make this soup:
- 2 tablespoon olive oil
- 1 large shallot, finely diced
- 4 garlic cloves, minced
- ½ teaspoon red pepper flakes (optional)
- 1 bunch Swiss chard (or greens of your choice), chopped
- 1 (15 oz) can white beans, drained and rinsed
- ½ teaspoon sea salt
- 1 cup vegetable broth
- 1 tablespoon lemon juice
How to Make Beans and Greens
Less than a handful of steps are all you have to follow to make this beans and greens soup recipe.
Step 1: Sauté the Aromatics
In a large Dutch oven or skillet, heat olive oil over medium heat. Add the diced shallots and sauté for 1-2 minutes until translucent.
Reduce the heat to medium-low, then stir in the minced garlic and red pepper flakes. Cook for another minute, letting the garlic release its aroma.
Step 2: Add the Greens and Beans
Increase the heat to medium and toss in the chopped Swiss chard. Stir to coat the greens in the oil and mix them with the shallots and garlic.
Once the greens start to wilt, add the white beans and sea salt. Stir everything together.
Step 3: Simmer to Perfection
Pour in the vegetable broth and lemon juice, stirring to combine. Cover the pot or skillet and let the mixture simmer for 15-20 minutes, stirring occasionally. The greens should be tender, the beans softened, and the broth reduced to a saucy consistency.
Step 4: Serve and Enjoy
Taste and adjust the seasoning if needed. Serve the beans and greens warm, either as a main dish or alongside crusty bread, rice, or your favorite protein.
My Expert Tips
- Choose Your Greens Wisely: Swiss chard is fantastic, but kale or spinach work equally well. Tougher greens like collards may need a longer simmer time.
- Go Easy on the Lemon Juice: Add a little at a time and taste to ensure it doesn’t overpower the dish.
- Double the Batch: This recipe is just as good the next day. Double the ingredients and store leftovers for easy meals during the week.
- Boost the Protein: For a heartier dish, add cooked sausage or chickpeas along with the beans.
- Serve with Toast: A slice of crusty bread is perfect for soaking up the flavorful broth.
FAQ's About This Beans and Greens Recipe
Can I use a different type of bean?
Yes! Cannellini, navy, or chickpeas all work well in this recipe.
Can I make this ahead of time?
Absolutely. Store the cooked dish in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I freeze beans and greens?
Yes, this dish freezes well. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the fridge and reheat on the stovetop.
Can I make this dish spicy?
For more heat, add extra red pepper flakes or a dash of hot sauce to the broth.
What can I serve this with?
Beans and greens pair beautifully with cornbread, rice, or herb crusted chicken.
Final Thoughts
This beans and greens recipe is a delicious way to combine fresh produce and pantry staples into a comforting, flavorful meal.
Whether you enjoy it as a main course or a side dish, it’s sure to become a favorite in your home just like it is in mine.
Try it out, and let me know how it turns out in the comments!
More Soup Recipes to Try Next
How To Make Beans and Greens (The BEST Recipe)
Beans and greens is one of those recipes that just feels like home...most likely that's because it's my wife's go-to recipe when anyone in the house is sick. And, I'm not going to lie, there's some kind of sorcery to this recipe, because whenever she makes it when we're down and out, our symptoms start to improve - atleast mine always do. Anyway, this dish is simple, nourishing, and packed with flavor. And it's one of those recipes that the whole fam loves, yep even the kids.
Ingredients
- 2 tablespoon olive oil
- 1 large shallot, finely diced
- 4 large cloves garlic, minced
- ½ teaspoon red pepper flakes (omit or reduce if not a fan of spice)
- 1 bunch Swiss chard or other greens of choice, chopped
- 1 (15 oz.) can white beans, drained and rinsed
- ½ teaspoon sea salt
- 1 cup vegetable broth
- 1 tablespoon lemon juice
Instructions
1. In a Dutch oven or large rimmed skillet with a lid, warm the oil over medium heat.
2. Once heated, add the shallot and sauté for 1-2 minutes until fragrant and translucent.
3. Reduce the heat to medium-low and stir in the garlic and red pepper flakes. Cook for another minute until aromatic.
4. Increase the heat to medium and add the chopped chard or your preferred greens. Toss the greens to coat them in the oil and evenly distribute the sautéed shallot and garlic.
5. When the greens start to wilt slightly, stir in the white beans and salt until everything is well combined.
6. Pour in the water and lemon juice, then cover the pot or skillet.
7. Let it simmer for 15-25 minutes, stirring occasionally, until the greens are tender, the beans have softened, and the mixture has a saucy consistency with most of the water evaporated. Add more water if needed during cooking to adjust the texture to your preference.
8. Serve immediately while warm. This dish can be enjoyed on its own as a quick meal or paired with toast, grains, or your choice of protein. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1 CupAmount Per Serving: Calories: 202Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 766mgCarbohydrates: 26gFiber: 8gSugar: 2gProtein: 10g
Leave a Reply