Brothy Beans and Greens

If you know me, you know I love brothy beans and this brothy beans and greens recipe is one of my new favorites. Easy to whip up and so delicious, it'll be your new favorite healthy lunch or dinner recipe.

4.8 from 5 votes

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Course: Brunch, Dinner, Lunch

Cuisine: Universal

Keyword: easy, fast, healthy, vegetarian

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings:

Calories: 607 kcal

Author: Kylie Perrotti

Equipment

Wide pot
Skillet, for the eggs

Ingredients

Brothy Beans and Greens:

2 teaspoons extra virgin olive oil
1 yellow onion peeled and diced
5 cloves garlic peeled and minced
1 red Fresno chili pepper minced, or use crushed red pepper to taste
1 pound fresh tomatoes chopped; or use a can of diced tomatoes
2 tablespoons butter optional
4 cups vegetable stock low-sodium
15 ounce can white beans such as cannellini, navy, great northern, or chickpeas
½ teaspoon dry thyme plus more to taste, if desired
½ teaspoon dry parsley plus more to taste, if desired
½ teaspoon dry chives plus more to taste, if desired
5 ounces baby spinach
Salt and pepper to taste

For Serving:

2 eggs
Butter or oil for frying
Minced parsley, fresh or dry optional, for garnish

Instructions

Sauté the Aromatics:

In a wide pot, heat the oil over medium heat. Add the onion and cook for 3 minutes.
Add the garlic and minced chili pepper (or crushed red pepper) and cook for 45 seconds until fragrant.

Cook the Tomatoes:

Add the tomatoes and cook for 5 minutes until bubbly.
Melt the butter into the tomatoes and season with salt and pepper.

Simmer the Broth:

Add the stock to the pot and bring to a boil. Add the drained beans and season lightly with salt and pepper. Add the dry herbs. Reduce heat and simmer for at least 10 minutes or up to 30 minutes for a richer stock.

Cook the Spinach:

Stir the spinach into the broth and cook until wilted. Turn off the heat.

Cook the Eggs:

While the spinach wilts, melt butter or heat oil in a small skillet and cook the eggs to your preference. Turn off the heat.

To Serve:

Ladle the brothy beans and greens into bowls and place an egg on top. Garnish with fresh or dry minced parsley and a sprinkle of salt on the egg. Enjoy!

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