Mediterranean White Beans & Greens Are The Best Way To Switch Up Meatless Monday

Francesca Zani
·1 min read

Yields: 4-6 servings

Prep Time: 10 mins

Total Time: 45 mins

Ingredients

  • 1/3 c.

    extra-virgin olive oil

  • 6

    garlic cloves, finely chopped

  • 2 tbsp.

    tomato paste

  • 1 1/2 lb.

    escarole, washed, patted dry, coarsely chopped

  • 1

    (28-oz.) whole tomatoes, pureed

  • 1

    (15-oz.) can cannellini beans, drained, not rinsed

  • 2 oz.

    Parmigiano Reggiano, finely grated (about 1 cup)

  • 1/4 c.

    coarsely chopped fresh basil

  • 1/4 c.

    coarsely chopped fresh parsley

  • 2 tbsp.

    heavy cream

Directions

  1. In a high-sided 10" skillet over medium-low heat, heat oil. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomato paste and cook, stirring constantly, until paste breaks into tiny bits and oil turns red, about 2 minutes more; season with salt.

  2. Add escarole; season with salt, if needed. Increase heat to medium and gently stir in escarole until it begins to wilt, about 5 minutes. Add pureed tomatoes and continue to cook, stirring occasionally, until liquid is slightly reduced, about 8 minutes. Add beans and cook, stirring occasionally, until sauce thickens and is no longer runny, 20 to 25 minutes.

  3. Remove from heat; season with salt. Stir in Parmigiano Reggiano, basil, parsley, and cream until cheese melts.

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