6-7 cups chopped greens – kale, escarole, rapini or other dark green leafy vegetables or a combination of 2 or 3 different greens. 14.5 ounce can fire roasted crushed tomatoes ( or use liquid veggie bouillon by Pacific or Imagine in place of tomatoes)
 2 TB. Extra Virgin Olive Oil 1 tsp. GF soy sauce or tamari
½ medium onion, diced  
4-5 cloves minced garlic  15 ounce can organic Cannellini Beans
1/8 tsp. unrefined sea salt Vegan Parmesan Cheese

1/4 tsp. crushed red pepper

One tsp. dried oregano

¼-1/2 cp.  vegan shredded Mozzarella



  1. Heat the oil in a large skillet.  When oil is hot, add onion, sprinkle with salt, and sauté over medium high heat 3-4 minutes.
  2. Add the garlic and sauté 1-2 minutes then add oregano and crushed red pepper and sauté 1-2 minutes more.
  3. Add the chopped greens and sauté a few minutes.
  4. Next add the crushed tomatoes, ½ cup water, and soy sauce or tamari. Cover and simmer over low heat 10-15 minutes.
  5. Drain and rinse the beans. Then stir in the beans and cook 10 minutes more.
  6. Place in serving bowls over rice, polenta, or pasta, and sprinkle with vegan Parmesan and/or vegan mozzarella shreds.



Non-Vegan – Use grated goat mozzarella and sprinkle with grated pecorino romano (sheep cheese).

I like Muir Glen brand of crushed tomatoes.

You can add other vegetables of your choice. I added some zucchini I had on hand.

Variation:  You can make this into a Greens and Beans Soup by adding a 32 ounce carton Imagine liquid No-chicken Broth or Vegetable Broth, 2 cps. water, and 2 tsp. soy sauce at the same time you add the crushed tomatoes.


More Ways to Use Dark Leafy Greens