These Italian-style creamy white beans are habit-forming — they’re really that good! Cannellini beans cook in about 10 minutes on the stovetop, in a garlicky cream sauce strewn with leafy greens and lots of Parmesan. 


broth, herbs)

olive oil

red chili

white beans

leafy greens

heavy cream




In a large skillet, soften the shallots or onion in olive oil medium-high heat.

Add the beans, garlic, herbs, salt and chili.

Stir in the broth and cream and bring to a simmer. Cook about 10 minutes.

Put the greens on top of the beans.

Stir them into the beans until they turn bright green and start to wilt.

Stir in the cheese and serve.