Mediterranean White Beans & Greens

Ingredients:

• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 small onion, diced
• 1/2 tsp red pepper flakes (optional)
• 1 can (14 oz) diced tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 small head escarole, chopped (or use spinach/kale)
• 1/4 cup vegetable broth or water
• Grated Parmigiano Reggiano (for serving)
• Crusty bread or cooked ditalini pasta (optional)

Instructions:

Heat olive oil in a large skillet over medium heat. Add garlic, onion, and red pepper flakes. Sauté until softened, about 3 minutes.

Stir in diced tomatoes, oregano, basil, salt, and black pepper. Simmer for 5 minutes.

Add cannellini beans and escarole. Pour in vegetable broth and stir to combine.

Cover and simmer for 10 minutes, until greens are wilted and flavors meld.

Serve hot with grated Parmigiano Reggiano and crusty bread or mix into ditalini pasta. Enjoy!