Fagioli alla Maruzzara with Sautéed Greens

Ingredients

• 2 cups (400g) dried cannellini beans, soaked overnight 2 cups (400g) dried cannellini beans, soaked overnight
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 carrot, diced 1 carrot, diced
• 1 celery stalk, diced 1 celery stalk, diced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (120g) sautéed greens (kale or spinach), roughly chopped 4 cups (120g) sautéed greens (kale or spinach), roughly chopped

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 8g (1g saturated)
• Carbohydrates: 50g (8g sugars)
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked cannellini beans.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrot, and celery. Sauté until the vegetables are softened and lightly golden.
3. 3.
   Add the drained beans, diced tomatoes, vegetable broth, bay leaf, dried thyme, salt, and pepper to the pot. Stir well to combine.
4. 4.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the beans are tender and creamy.
5. 5.
   In a separate pan, sauté the greens with a drizzle of olive oil until wilted.
6. 6.
   Once the beans are cooked, remove the bay leaf and adjust the seasoning if needed. Stir in the sautéed greens.
7. 7.
   Serve the Fagioli alla Maruzzara hot, garnished with a drizzle of olive oil and freshly grated Parmesan cheese, if desired.

Treat your ingredients with care...

• Cannellini beans — Make sure to soak the dried beans overnight to ensure they cook evenly and become tender.
• Sautéed greens — Feel free to use either kale or spinach for the sautéed greens. Make sure to remove any tough stems and roughly chop the leaves before sautéing.

Tips & Tricks

• For a richer flavor, you can add a rind of Parmesan cheese to the stew while it simmers.
• Serve the Fagioli alla Maruzzara with crusty bread to soak up the delicious broth.
• Feel free to customize the sautéed greens by adding a pinch of red pepper flakes or a squeeze of lemon juice for extra zest.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious lunch or dinner option.

Serving advice

Serve the Fagioli alla Maruzzara in deep bowls, garnished with a drizzle of olive oil and freshly grated Parmesan cheese, if desired. Accompany it with crusty bread to complete the meal.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped parsley or basil leaves on top of the stew. The vibrant green herbs will add a pop of color and freshness to the dish.