• Prep Time 15 minutes
  • Cook Time 70 minutes
  • Total Time 1 hour 25 minutes
  • Yield 4 to 6 servings 1x
Author Kaity Farrell

Full of mushrooms, winter greens and white beans, this dish is comfort in a bowl.

Recipe courtesy of Kaity Farrell (@fareisle).

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  • 2 tablespoons extra-virgin olive oil
  • 1 large sweet onion, diced
  • 4 cloves garlic, minced
  • Few sprigs of thyme
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 pound mushrooms, sliced
  • 1 cup of dried white beans, soaked in water overnight and drained
  • 1 bunch of hearty winter greens (about 12 oz.) such as kale or collards, veins removed, chopped
  • 1 plum or small tomato, quartered
  • 11/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Hot pepper (optional, to taste)
  • 46 cups water or stock
  • 1/4 cup chopped parsley


  1. Heat a large deep sided skillet or braised over medium heat.
  2. Add oil and sauté onions for 2 minutes. Then add garlic, thyme, bay leaves, oregano, mushrooms and sauté for 5 minutes until mushrooms start to brown.
  3. Add the soaked beans, greens, tomato, salt, black pepper and 4 cups of water. Optionally add hot pepper now. Stir and bring to a boil. Then reduce to a simmer and cover. Cook for about 1 hour until the beans are cooked and creamy, stirring periodically. Add more water as needed.
  4. Taste for salt and add more by the pinch as needed. Stir in chopped parsley and serve.

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