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Beans and Greens ala Umberto's


A delicious starter dish of cooked greens and cannelloni beans.

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Rate this recipe 4.7/5 (3 Votes)
Beans and Greens ala Umberto's 0 Picture


  • 2 tablespoons olive oil
  • 4 cloves garlic, thinly sliced
  • 4 cups chicken broth
  • 1 pinched pepper flakes
  • 2 (15 ounce) cans cannellini (white) beans, drained do not rinse
  • 2 teaspoons chopped fresh oregano
  • 1/2 teaspoon lemon zest
  • 1 anchovy filet (you could just use salt)
  • 1 head escarole, chopped or kale or spinach
  • Salt and ground black pepper to taste
  • 1 pinched pepper flakes, or to taste
  • 1 tablespoon extra-virgin olive oil


Preparation time 15mins
Cooking time 30mins


Step 1

1. Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes. I like to add ½ elbow macaroni. Cook macaroni as directed until its almost done drain and add to mix when you add the chicken broth

2. Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.

3. Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.

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