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.
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.
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 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 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 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.
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
Yes. Kale, Swiss chard, or even frozen spinach work well. Just adjust the cooking time so the greens soften properly.
Absolutely. Broccoli, cabbage, or zucchini make great substitutes and still keep the dish in the spirit of a vegetable and bean dinner Mediterranean flavor.
Let it simmer longer to thicken, or add extra broth for a soupier texture.
Yes—rinsing removes excess sodium and starch, which helps the broth stay light and clean.
Very much so. It reheats beautifully and stays flavorful for 3–4 days.
Yes. The dish is still delicious without it. You can also replace it with ricotta, parmesan, pecorino, or a spoon of Greek yogurt.
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!
You can, though the spinach softens more after freezing. The flavor remains excellent.
More Easy Mediterranean Dinners
- Easy black bean and rice
- Chickpea orzo skillet
- Lentil potato patties
- Turmeric rice with chickpeas
- Mediterranean lentil and orzo
- Easy Mediterranean lentils and rice
- Black bean sweet potato patties
- Chickpea sweet potato patties
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)
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.
Instructions
- Cook the Vegetables: Heat the 2 tablespoons extra virgin olive oil in a large skillet or Dutch oven over medium heat. Add 1 large leek, 3 green onions, and 2 cups Brussels sprouts.Season with ½ teaspoon salt and pepper and cook for about 5 minutes, until they start to soften. Add a splash of broth if the pan gets dry. Stir in 3 cloves garlic, 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes and cook for 1 minute until fragrant.
- Add the Spinach: Add 5 ounces baby spinach a handful at a time, stirring until it wilts. This takes about 2 to 3 minutes.
- Add Beans and Broth: Stir in 2 cans cannellini beans (rinsed) and pour in 2 cups vegetable broth. Bring to a gentle simmer and cook for about 10 minutes, or until the broth reduces and the flavors come together.
- Finish and Serve: Turn off the heat. Add zest and juice of ½ lemon and ¼ cup dill or parsley. Top with ½ cup crumbled feta and a drizzle of olive oil. Serve with crusty bread or your favorite whole grain — or top with a poached or fried egg.
Notes
- Leek → Yellow onion, extra green onions
- Green onions → White onion, thinly sliced shallots
- Garlic → Garlic powder, roasted garlic
- Oregano → Thyme, Italian seasoning, pinch of dried mint
- Red pepper flakes → Omit for mild, or use Aleppo pepper
- Brussels sprouts → Shredded cabbage, kale, Swiss chard, broccoli rabe
- Spinach → Kale, Swiss chard, frozen spinach
- Cannellini beans → Butter beans, Great Northern beans, chickpeas
- Vegetable broth → Chicken broth, or water + bouillon cube
- Lemon zest & juice → White wine vinegar, apple cider vinegar
- Dill or parsley → Basil or mint
- Feta → Parmesan, pecorino Romano, low-fat Greek yogurt, Skyr
- Crusty bread → Cooked rice, quinoa, whole-grain pasta (or top with a poached egg)
- Reduce sodium smartly: Rinse canned beans, choose low-sodium broth, rinse feta, and season lightly as you go.
- Rinse leeks well: Halve lengthwise, fan open, and rinse out hidden dirt.
- Cut Brussels sprouts evenly: Halve small ones, quarter large ones for consistent softening.
- Simmer gently: Keeps beans creamy and prevents them from breaking.
- Adjust lemon at the end: Add extra if the dish needs more brightness.
- Add herbs off heat: Keeps flavors fresh and vibrant.
- Finish with olive oil: A drizzle adds richness without heaviness.
- Meal-prep friendly: Tastes even better the next day—ideal for busy weeks and protein-rich vegetarian meals.
- Storage: Store leftovers in airtight containers in the fridge for up to 4 days, or freeze them for up to 3 months.
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Excellent recipe was really tasty. I made exactly as written, will be made on a regular basis from now on. Thank you
Really tasty and unique way to use brussel sprouts
Quick and easy and absolutely delicious. Well done guys!
Amazing, Alessandra, it’s our pleasure!! Thank you for being here trying our recipes 🙂
Warmest, Louise
The amounts of some ingredients is way off – I understand this is not supposed to be a “soup”, but I found that I needed about twice the amount of broth if I truly wanted to incorporate the 2 cans of beans and 5 oz. of spinach! I chose to do less spinach and more broth.
Hi Karen,
Thanks so much for your feedback. This dish is meant to be a thick, cozy stew, so the liquid is intentionally on the lower side.
That said, adding more broth to suit your taste is absolutely fine, and I’m glad you adjusted it to what works best for you.
Warmly,
Louise
Oh my! I knew, from scanning the ingredients’ list, that this stew would be very good. But WOW! The first taste was so surprisingly wonderful. The balance of flavours is extraordinary. I still can’t quite figure out why that’s so.
I presumed the Brussels Sprouts would be very forward but they blended beautifully into the slightly tart, and subtlety sweet, and intriguingly savoury balance of this dish.
This one of those rare recipes where everything comes together to bring about something totally different and, frankly, deliciously unexpected. I’m glad I didn’t do any tweaking while I put it together. I’ll do this again exactly as the recipe calls for.
Thanks Nico and Louise. As usual, you both make this good food journey so excellent.
Phil, what an absolutely wonderful message to read — thank you 🙂
We’re so happy the flavors surprised you in the best way. That balance you mentioned is exactly what we love about this recipe too…!
We’re really grateful you’re here cooking with us. All the best,
Louise
Want to try!! Will print the recipe! I believe that it will be good and t
Hi Linda!
So glad it caught your eye — I hope you enjoy it just as much when you make it. Let us know how it goes! BEst,
Louise
Today was our first big snow and this soup/stew hit the spot. Delicious and hearty. I love how you always include substitutions and tips. Thanks.
Sherry, that sounds like the perfect snowy-day meal. I’m so glad it hit the spot, and happy the tips were helpful.
Thank you for taking the time to write such a sweet comment!
Med greens and beans Greek
Love your recipes!
So happy you like them, Marzena!! Thank you for being here!!!
Slayyyyyy