| 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 | 15 ounce can organic Cannellini Beans |
| ½ medium onion, diced | Vegan Parmesan Cheese |
| 4 tsp. minced garlic or 4 cloves, chopped | ¼-1/2 cp. vegan shredded Mozzarella |
| 1/8 tsp. unrefined sea salt | or use grated romano (sheep) |
| 1/4 tsp. crushed red pepper | |
| 1 tsp. GF soy sauce or tamari |
Directions
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.
Add the garlic and sauté 1-2 minutes then add crushed red pepper and sauté 1-2 minutes more.
Add the chopped greens and sauté a few minutes.
Next add the crushed tomatoes, ½ cup water, and soy sauce or tamari. Cover and simmer over low heat 10-15 minutes. Stir in the beans and cook 10 minutes more.
Place in serving bowls over rice, polenta, or pasta, and sprinkle with vegan Parmesan and/or vegan mozzarella shreds.
Options
Non-Vegan – Sprinkle with grated pecorino romano (sheep cheese–optional).
I like Muir Glen brand of crushed tomatoes.
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.
