Beans & Greens | Dorothy Lane Market
DLM Mail Order Online Exclusive | $5 OFF Every $50 Spent with Code HOLIDAY2026 |

A TASTE OF DLM

Search Dorothy Lane Market

Try a DLM favorite

    Dorothy Lane Market

    Beans & Greens

    PREP TIME 10 mins
    COOK TIME 50 mins
    SERVINGS 4
    Chef Carrie Walters
    • POSTED Sep 8th, 2021
    • BY Chef Carrie Walters

    When you have a prepared pantry, delicious and nutritious meals like this one come together in a snap. It's great by itself, drizzles with Vera Jane's Extra-Virgin Olive Oil, or served over a thick slice of toasted DLM Artisan Bread, like Ciabatta, Pane Toscano, or Sourdough. 

    INGREDIENTS

    • ¼ cup DLM Extra-Virgin Olive Oil
    • 3 garlic cloves, minced
    • 3 carrots, peeled and diced
    • Pinch of dried sage or marjoram
    • Pinch of red pepper flakes
    • Salt and pepper to taste
    • ½ cup white wine
    • 2 cans cannellini beans, rinsed and drained
    • 3 cups vegetable or chicken stock +more as needed
    • 5 handfuls washed greens like kale or spinach
    • Grated Parmigiano-Reggiano or Romano

    INSTRUCTIONS

    1
    In a sauté pan, heat the olive oil. Add the garlic, carrots, pinch or two of the herbs, and the red pepper flakes; cook until golden. Season with salt and pepper to taste.
    2
    Add the wine and cook until it is reduced to about 2 Tbsp. Stir in the beans and 3 cups of the stock bringing the mixture up to a boil. Simmer uncovered for about 20 minutes
    3
    Transfer 1 cup of the beans to a bowl; mash and return to pan. Add the additional 1 cup of stock if you want a soupier finished product.
    4
    Stir in the greens until just wilted and serve, garnishing with the grated cheese and a drizzle of more olive oil.

    IN THIS RECIPE

    Reviews

    Average Rating:

    Write a Review

    Please sign in to your DLM account to add a comment.

    Beans & Greens

    PREP TIME 10 mins
    COOK TIME 50 mins
    SERVINGS 4

    INGREDIENTS

    • ¼ cup DLM Extra-Virgin Olive Oil
    • 3 garlic cloves, minced
    • 3 carrots, peeled and diced
    • Pinch of dried sage or marjoram
    • Pinch of red pepper flakes
    • Salt and pepper to taste
    • ½ cup white wine
    • 2 cans cannellini beans, rinsed and drained
    • 3 cups vegetable or chicken stock +more as needed
    • 5 handfuls washed greens like kale or spinach
    • Grated Parmigiano-Reggiano or Romano

    INSTRUCTIONS

    1
    In a sauté pan, heat the olive oil. Add the garlic, carrots, pinch or two of the herbs, and the red pepper flakes; cook until golden. Season with salt and pepper to taste.
    2
    Add the wine and cook until it is reduced to about 2 Tbsp. Stir in the beans and 3 cups of the stock bringing the mixture up to a boil. Simmer uncovered for about 20 minutes
    3
    Transfer 1 cup of the beans to a bowl; mash and return to pan. Add the additional 1 cup of stock if you want a soupier finished product.
    4
    Stir in the greens until just wilted and serve, garnishing with the grated cheese and a drizzle of more olive oil.

    © 2026 Dorothy Lane Market | Terms and Conditions | Accessibility Statement