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Beans And Greens Of Provence Recipe

Transport your taste buds to the sunny hills of Provence with this hearty vegetarian dish! Inspired by an Atlanta restaurant and originally featured in the newspaper, this recipe is bursting with flavor. Enjoy tender beans and vibrant greens in a rich, satisfying sauce – a delicious and memorable meal your whole family will crave. Perfect for a cozy weeknight dinner or a special occasion.

Prep Time 20 mins
Cook Time 80 mins
Calories 508.3 kcal
Protein 56g
Rating 5.0 (8 Reviews)
Beans And Greens Of Provence 131

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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)
  • Not specified in recipe
  • 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)
  • Not specified in recipe
  • 1 bunch kale, roughly chopped
  • Not specified in recipe
  • Not specified in recipe
  • 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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How to Make Beans And Greens Of Provence

  1. 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.
  2. Add the carrots and celery and cook for another 5 minutes, until slightly tender.
  3. Stir in the dried herbs (thyme, rosemary, oregano), salt, and pepper. Cook for 1 minute more.
  4. Add the cannellini beans (drained and rinsed), vegetable broth, and chopped tomatoes. Bring to a simmer.
  5. Reduce heat to low, cover, and simmer for 20 minutes.
  6. While the beans simmer, prepare the greens. Wash and roughly chop the kale and chard.
  7. After 20 minutes, add the kale and chard to the pot. Stir well to combine.
  8. Continue to simmer, covered, for another 20 minutes, or until the greens are tender.
  9. Stir in the lemon zest and juice before serving. Taste and adjust seasoning as needed.
  10. 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

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Preparation Main Dish Vegetables Easy Stove Top Dietary Equipment 4 Hours Or Less