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
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.
Calories: 607kcal | Carbohydrates: 70g | Protein: 36g | Fat: 24g | Sodium: 386mg | Fiber: 16g | Sugar: 10g | Vitamin C: 57mg