Making The New York Times' Creamy, Spicy Tomato Beans & Greens Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Heat olive oil in a large pot over medium heat until shimmering

Add chopped onion, garlic, and sun dried tomatoes; sauté until softened, about 5-7 minutes

Stir in tomato paste and cook for 1 minute until fragrant

Add canned tomatoes and vegetable broth; bring to a simmer

Stir in cannellini beans and cook for 10 minutes to heat through

Add spinach and kale; cook until wilted, about 3-4 minutes

Reduce heat to low and stir in heavy cream

Season with salt and black pepper to taste

Simmer for an additional 5 minutes to meld flavors

Serve hot, garnished with fresh basil

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens