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Greens and Beans

Need a quick, cheap dinner to throw on the table that will also use up those frozen veggies you stocked up on last March? Look no further. I’ve got your back with Greens and Beans, an adaptation of a traditional Italian recipe that is quick, simple, and sure to please.
Cook Time15 mins
Total Time15 mins
Course: Side Dish, Soup
Cuisine: Italian
Keyword: beans, escarole, Italian, soup, spinach
Servings: 4 bowls


  • Large cast iron or stock pot


  • 1 10 oz. bags frozen spinach defrosted, moisture wrung out
  • 2 tablespoons olive oil extra virgin
  • ½ whole yellow onion, medium-sized medium diced
  • 3 cloves garlic minced
  • 1 15 oz. can cannellini beans rinsed and drained
  • salt and pepper to taste
  • 32 ounces vegetable broth (~ 4 cups)
  • cup nutritional yeast
  • 1 pinch crushed red pepper flakes optional


  • Prep step: Defrost Greens. Defrost your frozen spinach in the microwave, according to the package instructions. Allow to cool, then wring out most of the excess in the spinach moisture with a clean dishtowel. What little moisture remains can cook-off on the stove, so do not feel like you need to strive for perfectly dry spinach.
  • In a large pot over medium-low heat, warm the olive oil. Once warm, add the onions and sauté until onion is translucent.
  • Once onions begin to become translucent, add garlic and sauté until fragrant, around one to two additional minutes. Stir consistently, being careful not to let the garlic burn.
  • Season onions and garlic with salt and pepper, to taste
  • Add defrosted spinach to the pot and cook for an additional 2-3 minutes, allowing additional moisture from the frozen spinach to evaporate.
  • Add vegetable broth, drained and rinsed cannellini beans, and nutritional yeast.
  • Bring the soup to a boil, then lower the heat, allowing the mixture to simmer for twelve minutes.
  • Adjust seasoning as needed and remove soup from the heat.
  • Serve warm, with a pinch of red pepper flakes and an extra drizzle of olive oil, if desired.