Spinach and White Beans in Garlic Broth

Rustic Italian Beans & Greens

This humble Italian dish combines tender white beans and wilted spinach simmered in a light garlic broth into a simple, comforting side that has warmed Italian tables for generations.

Serves

8–10 people

Ingredients

• 3 tbsp extra virgin olive oil

• 6 cloves garlic, thinly sliced

• 2 cans (15 oz each) cannellini beans, drained and rinsed

• 2 cups chicken broth (or vegetable broth)

• ½ tsp crushed red pepper

• 1 tsp kosher salt

• ½ tsp fresh cracked black pepper

• 8 cups fresh spinach

• ½ cup grated Parmigiano Reggiano

• 1 tsp Better Than Bouillon roasted chicken base (optional flavor boost)

• Extra olive oil for finishing

Preparation

1. Warm the beans

Heat olive oil in a large sauté pan over medium heat.

Add the cannellini beans, salt, pepper, and crushed red pepper.

Stir gently for about 2–3 minutes so the beans warm and absorb the olive oil.

2. Build the broth

Pour in the chicken broth and simmer 5–7 minutes so the flavors combine.

Mash a small portion of the beans with the back of a spoon to lightly thicken the broth.

3. Add the spinach and garlic

Add the spinach and the sliced garlic at the same time.

Cook just until the spinach wilts and the garlic softens into the broth, about 2–3 minutes.

This keeps the garlic aromatic and sweet rather than toasted.

4. Deepen the flavor

Stir in 1 teaspoon of Better Than Bouillon near the end of cooking to add subtle savory depth.

5. Finish

Drizzle with olive oil and sprinkle with Parmigiano Reggiano before serving.

Serving

Serve warm alongside:

• roasted meats

• braised dishes

• grilled fish

It is especially good with crusty bread for soaking up the garlic broth.

Tableware Suggestion

Serve the beans and greens in a deep serving bowl, allowing the beans, spinach, and broth to gather together so guests can spoon generous portions onto their plates.