Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground black pepper
- Salt to taste
- 2 tablespoons tomato paste
- 1 can (14.5 oz) diced tomatoes
- 2 cans (15 oz each) butter beans, drained and rinsed
- 1/2 cup vegetable broth
- 1/3 cup heavy cream or coconut cream
- 1/2 cup shredded mozzarella or plant-based cheese (optional)
- 2 cups baby spinach or chopped kale
- Fresh basil or parsley for garnish (optional)
Instructions
- Heat olive oil in a Dutch oven or large pot over medium heat. Add diced onion and cook for 4–5 minutes until translucent. Add minced garlic and stir for 30 seconds.
- Add red pepper flakes, smoked paprika, oregano, thyme, black pepper, and salt. Cook the spices for 1 minute.
- Stir in tomato paste and cook for 1–2 minutes. Add diced tomatoes and bring to a simmer. Cook for 5 minutes.
- Add butter beans and vegetable broth. Simmer uncovered for 10–12 minutes until the sauce thickens.
- Lower heat and stir in cream and greens. Cook until wilted and creamy, about 2–3 minutes.
- If using, top with mozzarella, cover, and let melt for 2–3 minutes.
- Taste, adjust seasoning, garnish with herbs, and serve hot.
Notes
- Let the dish sit overnight for even deeper flavor.
- Use coconut cream for a dairy-free version that’s still rich and creamy.
- Don’t skip sautéing the aromatics—this step builds the dish’s foundation of flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 16 g
- Cholesterol: 25 mg