Brothy White Beans and Greens- Healthy Appetite with Shira Bocar

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock enhances flavor without added sodium.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Heat a pan on medium-high heat and add 2-3 tablespoons of olive oil.

Toast 4 pieces of bread in the oil for about 5 minutes, flipping halfway through.

Add 3 sprigs of sage to the pan to flavor the oil while toasting the bread.

Transfer the seared bread to a dish and rub the top side with a clove of garlic.

Season the bread with kosher salt and set aside.

Thinly slice 3 carrots aiming for about a quarter-inch thickness.

Chop 2 cloves of garlic for the stew.

Add 1 tablespoon of olive oil to the pan and heat to medium.

Add the chopped garlic and sauté for a few seconds before adding the carrots and sage.

Season with salt and stir, cooking until the carrots are tender, about 5 minutes.

Add a couple of cracks of black pepper to the mixture.

Pour in 1/2 cup of dry white wine and let it reduce completely, about 2 minutes.

Add 2 (15-ounce) cans of drained and rinsed cannellini beans and 4 cups of vegetable stock to the pan.

Bring the mixture to a boil, then reduce to low and simmer for about 25 minutes until the vegetables are tender.

Remove about 1 cup of the white beans and mash them to add body to the soup.

Return the mashed beans to the pot and add 4 cups of baby greens, stirring to wilt them.

Add more salt to taste and turn off the heat after the greens are wilted.

Plate the stew by adding a piece of toasted bread to the bottom of the bowl and spooning the stew over it.

Top with a little parmesan cheese and drizzle with olive oil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens