Mediterranean Greens and Beans (Healthy Greek-Inspired)

Name: Mediterranean Greens and Beans (Healthy Greek-Inspired)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons extra virgin olive oil; 1 large leek (sliced into half moons); 3 green onions (white and green parts only); 3 cloves garlic (grated/minced); 1 teaspoon dried oregano; ¼ teaspoon red pepper flakes; 2 cups Brussels sprouts (halved or quartered if large); 5 ounces baby spinach; 2 cans cannellini beans (15 oz / 400 g each can — rinsed — or 3 cups / 460 g cooked beans); 2 cups vegetable broth (low-sodium — or chicken broth); ½ teaspoon salt (or more to taste + black pepper); ½ lemon (juice and zest); ¼ cup dill (or parsley — chopped); ½ cup crumbled feta; 4 slices crusty bread (for serving — You can add a poached or fried egg for an even more filling dinner.)

This Mediterranean Greens and Beans is a cozy, one-pot dinner that helps you eat more vegetables with ease—high-fiber, protein-rich, budget-friendly, and ready in 30 minutes for a nourishing meal your whole family will love.

For more easy Mediterranean diet friendly recipes, check out our Mediterranean orzo and beans, dense chickpea sweet potato salad, Greek lentil soup, and Greek chickpea soup.

Finished dish top down in skillet with spinach Brussels sprouts and white beans.

My Cozy Mediterranean Greens and Beans

I created this recipe with both Italian and Greek home-cooking in mind, blending the beans, greens, and leeks you find in Tuscan ribollita with the lemony herbs and feta you taste in spanakopita 🫶. Louise and I never get tired of those cozy Mediterranean flavors, and we were honestly blown away by how tasty this turned out.

It’s a simple, 30-minute one-pot vegetarian dinner that’s naturally fiber-rich, protein-packed, and fits beautifully into a Mediterranean-style eating pattern. The mix of Brussels sprouts, spinach, white beans, and aromatics makes every bite nourishing and satisfying.

Because this dish is super light and naturally low in saturated fats, I recommend serving it with a couple of slices of toasted crusty bread 🥖. It soaks up the lemony broth and turns this into the perfect feel-good meal.

And if you’re extra hungry, add a poached or fried egg on top 🍳. We tried it last night and loved every bite.

Ingredients

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

Leek: adds mild sweetness and depth. Substitute a yellow onion or extra green onions for an easy one-pot vegetarian dinner base.
Green onions: brighten the dish. Swap with white onion or a handful of thinly sliced shallots.
Garlic: essential for flavor. Use garlic powder in a pinch, or roasted garlic for a softer, sweeter taste.
Oregano: gives the dish its Greek personality. Replace with thyme, Italian seasoning, or a pinch of dried mint for a similar Mediterranean twist.
Red pepper flakes: add gentle heat. Omit for a mild version or use Aleppo pepper for softer warmth.
Brussels sprouts: bring heartiness and extra fiber. Substitute with shredded cabbage, kale, Swiss chard, or broccoli rabe for another healthy Mediterranean vegetarian recipe option.
Spinach: wilts into the broth beautifully. Use kale, Swiss chard, or frozen spinach (no need to thaw fully).
White beans: cannellini beans work best, but butter beans, Great Northern beans, or chickpeas make great swaps.
Vegetable broth: keeps it vegetarian. Use chicken broth for more flavor or water with a bouillon cube.
Lemon zest and juice: brighten everything. Replace with white wine vinegar or splash of apple cider vinegar.
Dill or parsley: fresh herbs deepen the Greek flavor. Basil or mint also work for a spring version.
Feta: adds creaminess and salt. Use grated parmesan or pecorino Romano for an Italian twist, or serve with low-fat Greek yogurt or Skyr for extra protein—both great for a low-cholesterol high-fiber meal.
Crusty bread: perfect for soaking up the flavorful broth. Substitute with cooked rice, quinoa, or whole-grain pasta. For extra protein and a cozy touch, I often top my portion with a poached egg.

Creamy Mediterranean greens and beans close up in a bowl served with a poached egg.

How to Make Mediterranean Greens and Beans

Step 1 — Sauté the Aromatics

Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced leek, green onions, and halved Brussels sprouts. Season with a little salt and pepper, and cook for about 5 minutes until the vegetables start to soften. If the pan looks dry, add a splash of broth. Stir in the grated garlic, oregano, and red pepper flakes, and cook for one more minute until fragrant. This step builds the base flavor of your weeknight vegetarian dinner.

Step one sautéing leeks green onions and Brussels sprouts in olive oil.

Step 2 — Wilt the Spinach

Add the spinach in batches, stirring as it wilts. This takes about 3 minutes. Don’t rush here—letting the greens soften properly gives the dish a silky texture.

Step two wilting fresh spinach into the vegetable mixture.

Step 3 — Simmer with Beans and Broth

Stir in the white beans (rinsed) and pour in the broth. Bring everything to a gentle simmer and cook for about 10 minutes, or until the flavors meld and the broth reduces into a light sauce. This creates a nourishing, high-fiber mixture perfect as an easy one-pot vegetarian dinner.

Step three simmering beans and broth into a comforting Mediterranean skillet.

Step 4 — Finish with Freshness

Turn off the heat. Add lemon zest and juice to brighten the dish, then stir in chopped dill or parsley. Top with crumbled feta, drizzle with extra virgin olive oil, and serve with crusty bread or your favorite whole grains.

Step four finishing with lemon herbs and feta before serving.

Tips

Reduce sodium the easy way. Rinse canned beans thoroughly, choose low-sodium broth, and rinse feta under cold water to remove surface salt. Season lightly as you cook, adding small amounts and adjusting at the end.
Rinse the leek after halving it. Leeks often hide dirt between their layers, so slice them lengthwise, fan them open under cold water, and rinse well before cutting.
Cut the Brussels sprouts evenly so they soften at the same rate. Halves for small sprouts, quarters for larger ones create the best texture for a Brussels sprouts spinach bean stew.
Don’t rush the aromatics. Let the leeks and green onions soften fully—they add natural sweetness and depth.
Simmer gently, not rapidly, to keep the beans creamy and intact.
Taste and adjust the lemon at the end. A little extra brightens the whole dish.
Add herbs off the heat to keep their flavor fresh and vibrant.
Finish with a drizzle of good extra virgin olive oil for richness without adding heavy ingredients.
Meal prep friendly: leftovers taste even better the next day, making it a great vegetarian protein rich dinner beans option for busy weeks.

Frequently Asked Questions

Can I use different greens instead of spinach?

Yes. Kale, Swiss chard, or even frozen spinach work well. Just adjust the cooking time so the greens soften properly.

Can I make this without Brussels sprouts?

Absolutely. Broccoli, cabbage, or zucchini make great substitutes and still keep the dish in the spirit of a vegetable and bean dinner Mediterranean flavor.

How can I make this dish thicker or brothier?

Let it simmer longer to thicken, or add extra broth for a soupier texture.

Do I need to drain and rinse the beans?

Yes—rinsing removes excess sodium and starch, which helps the broth stay light and clean.

Is this good for meal prep?

Very much so. It reheats beautifully and stays flavorful for 3–4 days.

Can I skip the feta?

Yes. The dish is still delicious without it. You can also replace it with ricotta, parmesan, pecorino, or a spoon of Greek yogurt.

How do I serve this to make it feel like a full meal?

Serve with crusty bread, rice, quinoa, or whole-wheat pasta for a satisfying beans and greens skillet recipe style dinner. Also, try adding a poached or fried egg on top — it’s delicious!

Can I freeze leftovers?

You can, though the spinach softens more after freezing. The flavor remains excellent.

More Easy Mediterranean Dinners

If you tried this Mediterranean greens and beans recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!

Mediterranean Greens and Beans (Healthy Greek-Inspired)

My Cozy Mediterranean Greens and Beans

Ingredients