This vegetarian classic is so easy to make, and weeknight ready in 30 minutes. For added creaminess, puree a portion of the beans, easily done with a hand-held immersion blender.
INGREDIENTS
2 Tblsp extra virgin olive oil
3 cloves grated garlic
1 can of cannellini beans, drained and rinsed
1 bunch kale or spinach, stems removed, leaves chopped
4 cups of vegetable broth
Parmesan cheese
DIRECTIONS
In the kettle over med heat add oil and garlic, stir until fragrant. Add beans, stir until combined, about one minute. Then add greens and broth and stir. Season with salt and pepper. Cover and simmer on low until ready to serve, stirring occasionally. Top each serving with parmesan cheese and a drizzle of olive oil. Serve with crusty baguette.