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.
I absolutely love brothy beans of any variety. They’re easy, versatile, cheap, and usually quick to make. Best of all, you can modify them any way you like with a variety of vegetables or proteins. In this recipe, I made a simple brothy beans and greens – loaded with fresh, end of summer tomatoes, baby spinach, and lots of herbs. It takes about 20-30 minutes to put together, depending on how long you decide to simmer the broth for.
How to make this Brothy Beans and Greens Recipe:
This recipe is SO easy to prepare. Start by sautéing aromatics in a bit of oil. I used an onion, garlic, and red Fresno chili pepper (crushed red pepper works fine).
Once the aromatics are softened and well, aromatic, add a can of diced tomatoes or chopped fresh tomatoes. I used a pound of fresh tomatoes since I’m swimming in them right now.
I cook the tomatoes for about 5 minutes; they should begin to break down and bubble a bit.
This part is optional, but I melt a bit of butter into my tomatoes. It creates a richer broth, but it’s totally optional!
After that, simply toss in some stock, drained and rinsed beans, and spices. I used dry thyme, chives, and parsley in this recipe but you can also use a bit of rosemary, too! Bring everything to a boil and let it simmer. The broth should simmer, minimally, for 10 minutes but you can let it go for 30 minutes, too.
Once the broth has simmered, add in some greens, like baby spinach. That’s it!
Looking for more vegetarian recipes? Check my archives!
If you made this recipe, please rate the recipe below and leave a comment to tell me how you liked it! If you take a picture of it, please tag me on Instagram so I can feature you in my feed!
Brothy Beans and Greens
- Wide pot
- Skillet, for the eggs
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
- 2 eggs
- Butter or oil for frying
- Minced parsley, fresh or dry optional, for garnish
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.
- 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!