Beans and Greens
My Italian Aunt often made this when we went to visit. I was just given the recipe. It is so good and so easy to make. You can use any leafy green like spinach or turnip greens but romaine has a nice sweet flavour so it was always the first choice. This is more like a chili/stew style soup.
- Ready In:
- 3 -4 garlic cloves, minced
- 2 tablespoons oil
- 1 large onion, chopped
- 2 cups chicken broth
- 2 (15 ounce) cans romano beans or (15 ounce) cans white kidney beans
- 1 head romaine lettuce
- 1⁄2 teaspoon salt
- 1 teaspoon black pepper
- parmesan cheese or romano cheese
- Wash lettuce well and chop leaves in half.
- Saute onion and garlic in oil in medium size pot until slightly brown, slowly add chicken broth stirring well.
- Add one can of beans with juice and one can without, lettuce and salt and pepper.
- Cover and simmer 20 minutes on med-low heat.
- Serve in bowls and top with cheese.
- Serve with fresh bread for dipping.
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This is super easy, which I like, and it's super delicious! It's also very easy to put your own spin on it, by adding sausage or changing the type of greens. Also, adjust the salt and pepper to taste. Was looking for a simple and healthy meal for my "meat & potatoes" husband and myself. This fit the bill perfectly! I work 6 days a week, so I like recipes that are simple without complicated ingredients & procedures. Could not ask for a better one dish meal!Reply
We lived outside of the very-Italian city of Utica, New York, for 5 years, where we were introduced to this classic dish. In Utica, it was always made with escarole; however, it *is* delicious (and less expensive) made with Romaine! Per your options, I added maybe 1/2 a tablespoon of tomato paste and a heaping half-teaspoon of red pepper flakes: perfect! Thanks for sharing.Reply
I've been making this for awhile as an easy low cal, meatless meal. My changes are that I use collard greens, sub in 1/2 cup white wine for some of the broth, add some red pepper flakes at the beginning and cook a LOT longer than 20 minutes. I like the greens really mushy. I'll even add some extra broth and cook for awhile with the lid off to reduce the broth even more and get more yummy flavor!1Reply