I always keep a can of cannellini beans around for a quick and hearty soup or side dish when cooked with some greens. You can use chick peans or kidney beans instead.

Ingredients

• olive oil

• 1/2 white onion, minced

• 2 cloves garlic, minced

• pinch of red pepper flakes

• 1 heaping tablespoon tomato paste

• 1 can cannellini (white kidney) beans

• 2 cups spinach, kale, or swiss chard, cleaned and chopped

• 2-4 cups chicken or veg stock, depending how thick you want this to be

• salt and pepper

• grated Pecorino Romano cheese (optional)

Directions

Saute the onion, garlic and red pepper flakes in olive oil over medium heat, stirring so the garlic doesn’t burn. Add the paste and stir into the oil so it spreads out evenly and toasts. Add the beans, the greens and the stock and stir. Add the salt and pepper. Cover and simmer for 15 minutes. Serve in bowls with the cheese grated on top and with a nice, toasted slice of Italian bread drizzled with olive oil.

Optional: this dish might be nice with some green olives as well