I’ve been seeing and hearing about brothy beans for what feels like ages now.
So, naturally I had to taste what the hype was all about.
This time around, the hype was certainly worth it.
Cozy, filling, and flavorful, not to mention healthy, this recipe truly hits the spot!
I based my recipe off of The Yummy Vegan’s Brothy Miso Beans & Greens then tweaked away per usual.
I’m sure her version is lovely, I was just in a lemony artichoke kind of mood, you know?
All you have to do is soften a handful of sliced leeks in a healthy glug of evoo, then add an even healthier splash of dry white wine. Simmer away then toss in a hearty handful of chopped artichoke hearts and our protein-packed cannellini beans. Carefully pour in your broth, then gently cook (covered) until everybody is tender as can be. Finally fold in your dino kale, followed by savory nutritional yeast, lemon juice + zest, crushed red pepper flakes—for a little kick, cracked black pepper, and pink sea salt, if needed.
Serve over fluffy rice, or with thick slices of hearth bread.
Top her off with a sprinkle of finely chopped Italian parsley for extra credit.
Heck, might as well drizzle on some high-quality olive oil if you have it.
Rustic dinner is served!
P.S. Yesss you can add a clove or two of minced garlic a minute before the wine if you’re all about the alliums. My tummy simply cannot hang.
P.P.S. Want to boil up some dried beans to use in this dish? Be my guest! The canned variety does the trick for me though.
P.P.P.S. I recently started using Better Than Bouillon and boy is it a game changer! It keeps for a while in your fridge, plus you can use as much as you need, when you need it. Heck yes.
P.P.P.P.S. I had a hard time with the title of this recipe, so please forgive me if you come up with a more suitable option with little to no thought.
Lemony White Beans with Kale & Artichokes
Ingredients
Broth
- 3 cups boiling water
- 1 tablespoon Better Than Bouillon vegan no-chicken base
Beans
- 2 tablespoons extra virgin olive oil
- 1 1/4 cups thinly sliced leek, white and light green portions only (about 1 medium leek), thoroughly rinsed
- 3 tablespoons dry white wine (like sauvignon blanc, or pinot grigio)
- 2 15-ounce cans cannellini beans, rinsed and drained
- 1 cup roughly chopped canned artichoke quarters packed in water, rinsed and drained
- 1 1/2 cups roughly chopped dino kale (stems removed)
- 1 tablespoon nutritional yeast
- 1 teaspoon lemon zest
- 2 teaspoons fresh lemon juice
- Crushed red pepper flakes, to taste
- Freshly cracked black pepper, to taste
- Pink sea salt, to taste (I didn't add any salt—the no-chicken base contains sodium)
Garnish
- Finely chopped fresh Italian parsley
Serve with
- Rice, or
- Fresh bread
Instructions
- For the broth, whisk the no-chicken base into the hot water. Keep warm.
- For the beans, heat the olive oil in a medium-large, heavy-bottomed pot over medium. I used a Dutch oven. Add the sliced leeks, reduce the heat to medium-low, and cook for 10 minutes, stirring occasionally.
- Once the leeks have softened, add the wine. Increase the heat to medium and cook for 2 minutes.
- Stir in the beans and artichokes, reduce the heat back down to medium-low, and cook for 5 minutes, stirring occasionally.
- Stir in 2 1/2 cups of broth, then cover and simmer for 15 minutes, stirring occasionally.
- Remove the lid, then fold in the kale. Cook for 4 minutes.
- If needed, add the remaining 1/2 cup of broth to obtain your preferred consistency—the bean mixture should be a thick stew consistency.
- Remove from heat. Then stir in the nutritional yeast, lemon zest, lemon juice, crushed red pepper flakes, black pepper, and salt, if needed. Taste and adjust the seasonings if you like.
- Serve in bowls over rice or with bread. Garnish with fresh parsleyl