Beans and Greens is an easy, high-fiber meal made with cannellini beans, kale, spinach, garlic, and lemon, simmered in a light broth. It’s healthy, cozy, and ready in about 20 minutes.
Lemony Greens and Beans
This Italian Beans and Greens recipe is one of those back-pocket dinners I make when I want something nutritious, quick, and satisfying—without turning on the oven. Creamy cannellini beans simmer in a garlicky broth with a little crushed red pepper. Then, I finish it with spinach, Tuscan kale, and a bright pop of lemon. It’s simple, budget-friendly, and packed with fiber and protein (especially when made with bone broth). Top it with a little Parmesan, if desired and serve it with crusty bread for an extra-special touch.
Why You’ll Love This Beans and Greens Recipe
I’m trying to eat more beans to increase my fiber intake, and this canned beans and greens recipe is perfect for helping me reach my goal. With over 10 grams protein per serving, it holds up well for meal prep! I think this would make a good side dish, or meatless main and absolutely great with garlic toast!
- Fast: Because we’re using canned beans, the dish cooks quickly.
- High-fiber + protein-packed: Filling and satisfying even without meat.
- Great for meatless Mondays as a main dish or as a side with sausage or chicken for more protein
- Meal-prep friendly + reheats well: Lasts for 4 days, and you can pop it in the microwave to reheat it.
Ingredients You’ll Need
Using canned beans–a pantry staple–makes this a quick and easy meal. Below are notes on the ingredients for this easy beans and greens recipe. See the recipe card below for the exact measurements.
- Olive Oil to sauté the shallots and garlic
- Aromatics: Chopped shallots and garlic
- Crushed Red Pepper for a little heat
- Canned Cannellini Beans: An affordable plant-based protein source. Drain and rinse them first.
- Broth: Use vegetarian broth to keep the dish vegetarian, or chicken bone broth for a protein boost.
- Lemon Zest and Juice for a bright burst of citrus
- Kosher Salt and Black Pepper for simple seasoning
- Greens: Roughly chop spinach and Tuscan kale (also called dinosaur or lacinato kale). Remove the kale stems by holding the leaf upside down by the stem and running your hand down to pull off the leaves.
- Parmesan Cheese adds creaminess and enhances the flavor, but feel free to skip it to keep it dairy-free.
How to Make Beans and Greens
Step 3 calls for an immersion blender, but a regular blender will work if that’s all you have. Just add the beans to a blender, remove the plastic cap, and cover the opening with a dish towel to let the steam escape. You can also skip this step if you’re in a hurry and don’t mind a thinner broth or mash some with a fork. See the recipe card at the bottom for printable directions.
- Sauté the shallots, garlic, and red pepper in olive oil in a pot over medium-high heat for 2 minutes.
- Simmer the beans: Add the cannellini beans, broth, zest, salt, and pepper, then bring to a boil. Reduce the heat to low, partially cover the pot, and simmer for 15 to 20 minutes.
- Puree the beans: Increase the heat to medium-low, then use an immersion blender to blend a third of the beans. This step will thicken the stew and make it creamier. Just be careful not to overdo it–you still want plenty of whole beans for texture.
- Add the greens: Stir in the kale and spinach until wilted. If the pot is too full, cook them in batches, adding more as the greens cook down.
- Finishing touches: Remove the pot from the heat, stir in the lemon juice, season with more salt and pepper if needed, and serve with Parmesan.
Serving Suggestions
Variations + Swaps
- Make it spicy: Add more crushed red pepper. (Or make it milder by omitting it.)
- Swap the beans: Try Great Northern or navy beans
- Make it vegetarian: Use vegetable broth. To make it vegan, skip the Parmesan.
- Switch up the greens: Replace Tuscan kale or spinach with rainbow chard, collard greens, or mustard greens. Also, if you can’t find Tuscan kale, curly kale will also work.
- Boost the protein: Brown Italian chicken sausage with the shallots, or stir in smoked pork or rotisserie chicken with the greens.
- Add herbs such as rosemary, thyme, or basil.
Storage
- Refrigerate white beans and greens for up to 5 days.
- Freeze in airtight containers for up to 3 months.
- Reheat: Thaw the dish in the fridge, then microwave or heat on the stove until warm.
More Bean Recipes You’ll Love
For more side dish and dinner ideas, check out these five delicious bean recipes to inspire your next meal!
Yield: servings
Serving Size: 3 /4 cup
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Heat a heavy bottom pot over medium high heat. Add the olive oil, shallot, garlicand crushed red pepper flakes. Cook, stirring occasionally, until beginning to soften, about 2 minutes. Add the beans, bone broth, lemon zest, salt and pepper.
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Bring the mixture to a boil, then turn the heat down to low. Partially cover the pot with a lid and let simmer for 15-20 minutes, until the beans are very soft.
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Turn the heat up to medium low and use an immersion blender to blend about â…“ of the beans. Add the spinach and kale and stir to combine; you may need to do this in batches. Cook, while stirring, until the greens are wilted and well mixed with the beans.
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Remove from heat and stir in the lemon juice. Season with salt and pepper to taste. Top with Parmesan cheese, if desired.
Last Step:
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Serving: 3 /4 cup, Calories: 218.5 kcal, Carbohydrates: 33 g, Protein: 14.5 g, Fat: 3.5 g, Saturated Fat: 0.5 g, Cholesterol: 3 mg, Sodium: 329 mg, Fiber: 10.5 g, Sugar: 2 g
