Zutaten für Beans And Greens Of Provence
- 1 tbsp olive oil, plus more for drizzling (optional)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Recipe uses 4 cups vegetable broth instead of chicken stock
- 1 (14 1/2 ounce) can chopped tomatoes, undrained (recipe uses chopped instead of crushed)
- Red Pepper Flakes
- 1/2 tsp salt and 1/4 tsp black pepper, plus more to taste
- Recipe uses 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1/2 tsp dried oregano (instead of Herbes De Provence)
- Recipe uses 1 (15 ounce) can cannellini beans, rinsed and drained (instead of Great Northern Beans)
- Black Beans
- 1 bunch kale, roughly chopped
- Parmesan Cheese
- Cooked Brown Rice
- 2 carrots, chopped
- 2 celery ribs, chopped
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 4 cups vegetable broth
- 1 bunch chard, roughly chopped
- 1 tbsp fresh lemon zest
- 1 tbsp fresh lemon juice
- 1/4 cup fresh parsley, chopped (optional garnish)
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Zubereitung von Beans And Greens Of Provence
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the carrots and celery and cook for another 5 minutes, until slightly tender.
- Stir in the dried herbs (thyme, rosemary, oregano), salt, and pepper. Cook for 1 minute more.
- Add the cannellini beans (drained and rinsed), vegetable broth, and chopped tomatoes. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 20 minutes.
- While the beans simmer, prepare the greens. Wash and roughly chop the kale and chard.
- After 20 minutes, add the kale and chard to the pot. Stir well to combine.
- Continue to simmer, covered, for another 20 minutes, or until the greens are tender.
- Stir in the lemon zest and juice before serving. Taste and adjust seasoning as needed.
- Garnish with fresh parsley or a drizzle of olive oil before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
34g
Fat
13g
Carbs
23g
