By Christine Belus of An Extra Scoop

Ingredients (Serves 4-6)

  • 2 tbsp olive oil
  • 1 small onion, diced
  • 6 garlic cloves, finely sliced or minced (or more if you’re a big garlic lover)
  • 16 oz escarole, washed well and chopped
  • 8 oz spinach (regular or baby spinach), washed and chopped
  • 16 oz napa cabbage, washed well and chopped
  • 32 oz vegetable broth
  • 15 oz can cannellini beans, drained and rinsed
  • 1 lemon, juiced
  • Parmesan cheese, optional, for garnish
  • Salt and pepper to taste


  1. Heat olive oil in a large stock pot or Dutch oven over medium heat. Add the onions and sauté until translucent. Add garlic and stir to avoid burning. Cook garlic for 1-2 minutes.
  2. Once garlic and onions are cooked, add 8 oz. of vegetable broth.
  3. Start adding the greens in batches, allowing them to cook down before adding more. After adding second batch, add remaining broth. It should take about 3 batches to add all greens, depending on the size of your pot. Stir the pot before adding more greens.
  4. Season with salt and pepper to taste.
  5. Add beans and stir to combine. Cook for 5 minutes.
  6. Add lemon juice and stir to combine.
  7. Ladle greens & beans into bowls and garnish with freshly grated parmesan cheese.
  8. Serve with a loaf of crusty bread or rolls.

Christine Belus is the owner and founder of An Extra Scoop, which offers prepared, healthy, home-cooked, ready-to-heat meals and delivers them directly to your home or office. There is no minimum order or subscription required, and there’s a new menu every week. Check out meals you can order or some of Christine’s recipes you can try at