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Braised White Beans & Greens is an Italian-inspired recipe that simmers canned white beans and leafy greens in a rich and herbaceous broth. Serve it with crusty bread for the ultimate cozy meal! Vegan and Gluten-Free.
This recipe for Italian-inspired Braised Beans and Greens is proof that you don’t have to stand over the stove for hours to make a rich, cozy, and comforting meal. White beans and leafy greens are simmered in a sun-dried tomato-kissed broth and served with crusty bread. It’s super wholesome and so delicious!
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Turning Simplicity Into Crave-Worthy
Are you in between grocery trips? That won’t be a problem because this recipe for Vegan Braised White Beans and Greens transforms humble ingredients and pantry staples into an Italian-inspired meal you’ll want to make again and again.
Picture canned white beans and hearty leafy greens braised in a simple, sun-dried tomato and Calabrian chile-kissed broth. Fresh lemon juice brightens up every bite, while a generous sprinkle of vegan parmesan on top completes each deeply flavorful, nourishing, and comforting bowl. It’s like the cold-weather version of my Braised Asparagus and Leeks with Butter Beans, but equally as simple.
After less than 30 minutes of hands-on work, you’ll be ready to curl up with a steaming hot bowl. Don’t forget the crusty bread on the side for dunking!
Ingredients for Braised White Beans & Greens
This recipe transforms fresh greens, aromatics, herbs, and pantry staples into a super cozy dish:
- Herbs and Aromatics: sautéed rosemary, thyme, shallot, and garlic are responsible for the incredibly delicious Italian flavors here. Try to use fresh herbs if you can—they’re the most flavorful!
- Calabrian Chiles: these Italian red chile peppers are an Italian staple. Instead of having an intense heat like jalapenos or serrano peppers, they fill this wholesome dish with a sweet, tangy, and smoky flavor. You should be able to find jarred Calabrian chiles packed in oil in most well-stocked grocery stores, Italian markets, or online.
- Leafy Greens: I recommend sticking with kale or Swiss chard for this recipe. Both are hearty greens that hold their shape even after braising.
- Sun-Dried Tomatoes + Oil: jarred sun-dried tomatoes packed in oil play two roles in this meal: (1) sautéing the aromatics in the reserved sun-dried tomato oil fills them with rich Mediterranean flavors, and (2) the chopped and simmered tomatoes add a lovely chewy texture to the finished dish.
- White Beans: like this Cozy White Bean Stew and these Sweet & Smoky White Beans, canned cannellini beans melt into this dish while giving every bite a boost of plant protein.
- Vegetable Broth: use a good-quality store-bought broth or make it yourself using veggie scraps.
- Lemon Juice: finishing this hearty meal with a spritz of fresh lemon juice adds a burst of brightness that cuts through the richer flavors. Don’t skip it!
How to Make Braised Beans and Greens
- Warm the oil in a large pot over medium heat and add the shallot, rosemary, and thyme. Sauté until tender, then add the garlic, Calabrian chiles, and nutritional yeast. Cook until fragrant.
- Pour the white beans into the pot. Mash about 1/4 of the beans to create a paste, then add the vegetable broth and kale or Swiss chard. Stir to combine.
- Heat the broth to a simmer and cook until the liquid has reduced and slightly thickened.
- Turn off the heat and stir in the lemon juice. Serve the braised beans in bowls and garnish with vegan parmesan cheese and fresh cracked black pepper.
Caitlin’s Cooking Tips
- Mash the beans for a creamier, thicker consistency: The broth will make the consistency pretty thin and soupy, which is why I recommend mashing some of the soft white beans once they’re in the pot. The more beans you mash, the thicker and creamier this dish will be.
- Use a mix of leafy greens: If you’re a huge fan of tender leafy greens, go ahead and use a 50-50 mix of both the kale and Swiss chard.
Serving Suggestions
Curl up with a warm bowl of braised greens and beans for a rich, filling, and hearty dinner. Don’t forget the big ‘ol hunk of crusty bread on the side—it’s a must for dunking and scooping! If you’d like to stretch this meal a little further or make it part of your meal prep, serve it with a scoop of cooked white rice, brown rice, quinoa, or farro.
To turn beans and greens into a well-rounded meal, pair them with more Italian-inspired favorites, like these Vegan Stuffed Peppers, this Everything Bagel Panzanella Salad, this Tomato Cucumber Basil Salad, or these Roasted Parsnips.
If you’re looking for more cozy white bean recipes, you’ll also love this Vegan White Bean Chili with Jackfruit, this Creamy White Bean Soup with Dill, and this Salsa Verde & White Bean Casserole!
How to Store Leftover Beans and Greens
Once the leftovers have cooled to room temperature, transfer them to an airtight container. They’ll stay fresh and tasty for up to 5 days in the fridge or up to 2 months in the freezer. Allow the frozen leftovers to thaw in the fridge overnight before reheating.
To reheat, either zap the leftovers in the microwave or warm them in a pot on the stove. Add a splash of water or broth for a saucy consistency, if needed.
Substitutions and Variations
- Calabrian Chile Substitute: If you can’t find the chiles, use 1/2 teaspoon of dried chili flakes instead.
- White Bean Substitute: Canned cannellini beans or Navy beans will be the softest and creamiest in this dish, although it works just as well with black beans, pinto beans, and red kidney beans. Just don’t use chickpeas because they’re too firm, even after braising.
- Protein Boost: This meal has plenty of plant protein as-is, but you can top each bowl with sliced and seared vegan Italian sausages or crispy baked tofu if you’d like.
Recipe FAQs
Braised beans are essentially simmered in broth until they soften and soak up the delicious flavors. Braising can sometimes take hours, but my simplified version skips the hassle!
No, blanching the leafy greens in water is not necessary because they soften and tenderize so nicely while braising.
Yes, dried beans work well here. Remember to soak the dried white beans in water overnight, and then boil them in fresh water the next day until tender (about 45 minutes to 1 hour). Taste the dish before serving and add a pinch of salt if needed.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Braised White Beans & Greens
Ingredients
- 2 tablespoons oil from the sun-dried tomatoes if possible
- 2 shallots fine dice (or sub 1 small yellow onion)
- 2 teaspoons minced fresh rosemary
- 1/2 teaspoon fresh thyme leaves
- 5 cloves garlic minced
- 1 tablespoon chopped Calabrian chiles optional; or sub 1/2 tsp chili flakes
- 1/3 cup sun-dried tomatoes in oil* chopped
- 1 tablespoon nutritional yeast optional
- 1 large bunch kale or Swiss chard stems removed and thinly sliced
- 30 ounces canned cannellini beans rinsed and drained (2 cans)
- 2 cups vegetable broth broth
- Juice of 1 lemon 1-2 tablespoons
- Vegan parmesan for serving (optional)
- Black pepper to taste
Instructions
- Aromatics: Warm a large dutch oven or heavy-bottomed pot over medium heat and warm the oil. Add the shallot, rosemary, and thyme. Sauté for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic, Calabrian chiles (or pepper flakes), sun dried tomatoes, and nutritional yeast (if using); cook for 1 minute, until fragrant.
- Beans: Add the white beans to the pot and mix to combine. Use the back of a spoon or spatula to mash about 1/4 of the beans, to create more of a paste. Add the vegetable broth and kale or chard and mix well.
- Simmer: Bring the mixture to a simmer and cook for 6 to 8 minutes, stirring occasionally, until the liquid has reduced and thickened slightly. If you’d like an even thicker consistency, mash more beans to your liking.
- Serve & Store: Turn off the heat and stir in the lemon juice. Serve warm topped with parmesan and black pepper, or as desired. Leftovers can be stored in the fridge for up to 5 days or frozen for up to 2 months.
Recipe Video
Recipe Notes
- White Beans: I recommend using Cannellini or Navy Beans for this recipe for the creamiest texture. You can also make this recipe with black beans, pinto beans, or red kidney beans. I would not recommend making this recipe with chickpeas as they have a much firmer consistency.
- Kale vs Swiss Chard: This recipe works well with both leafy greens. I prefer to remove the kale stems entirely and sauté only the greens. If you are using Swiss Chard you can finely dice the stems add add to the pot along with the shallot in step 1.
This is absolutely incredible!! I’m not a fan of sundried tomatoes so I subbed in fire roasted diced tomatoes & also used a baby kale/spinach/chard blend to save myself the chopping. I’m absolutely blown away by how good this is and bet it’ll be even better tomorrow!
This sounds delish!
Made this tonight for dinner and was very impressed! Thanks for another great recipe!
You’re so welcome!
Never did I think I would find a bowl of beans recipe that I would want to eat over and over but this is it!! Thank you so much for this recipe! It’s perfect to take as a side dish to a potluck but it can be my main!
I’m so happy you love it Abby!
Made this tonight – it was great! Thanks
I’m so glad, Liz!
Just made this on rainy day and can’t say enough how good it was. Super filling, but so easy to make and loved that it didn’t require a ton of ingredients. It will for sure become a go-to!
I’m sooo happy that you enjoyed, Madeleine!
Thank you. I had this with a side of spaghetti marinara. It was delicious!
I’m so glad you enjoyed!