This speedy dinner comes together in 10 minutes, requires no chopping at all, and uses pantry, fridge, and freezer staples! One serving packs in 30g protein, 12g fiber, and lots of calcium and iron. Canned beans get simmered in marinara, then a hefty dose of frozen greens get stirred in. Then it all gets topped with plenty of cheese for a comforting protein-packed vegetarian dinner that tastes like pizza.
Ingredient highlight
Beans! are a great way to get in some protein along with a heavy dose of fiber, complex carbs, folic acid, iron, magnesium, and potassium to name a few. They are famous for making you fart (hehe) because of the specific sugars (oligosaccharides) they contain that we have trouble breaking down. Cooking your beans from scratch reduces the fart-causing substances!
Any easy way to sneak beans into recipes is to replace 1/2 of the meat with beans so you still get the meaty flavor but with a major fiber boost.
Servings 4
Prep Time 2 minutes 
Cook Time 10 minutes Ingredients
- 2 cups marinara
- 1 cup water
- 2 (15 oz) cans white beans, drained and rinsed
- ½ tsp kosher salt
- ½ tsp red pepper flakes (optional, for spice)
- 3-4 cups frozen kale and/or spinach (or use 4-5 cups fresh chopped greens)
- 1 ½-2 cups grated cheese (mozzarella, cheddar, etc…)
- Parmesan, for topping
- Black pepper, for topping
- Add protein! ~ If you have any cooked protein lying around (like shredded turkey or chicken), stir it in at the end with the kale.
- Bulk it up! ~ Serve this over cooked pasta, mashed potatoes, or with a thick slice of crusty bread.
Instructions
- In a large skillet over medium-high heat, stir together the marinara, water, beans, salt, and red pepper flakes (if using). Simmer rapidly over medium or medium-high heat for 5 minutes, stirring occasionally.
- Stir in the greens and continue to simmer until they have thawed or wilted down, about 2 more minutes, stirring occasionally. If the liquid is getting too low, just add more water.
- Sprinkle the cheese evenly over top. Cover with a lid and simmer gently over medium-low heat for 2-4 more minutes or until the cheese has melted. Alternatively, you can pop it under the broiler on high for a minute or two (this will work faster).
- Serve topped with parmesan and black pepper.
Items you can prep ahead (optional)
- Grate 1.5-2 cups cheese
Substitutions:
- To make vegan, use a vegan cheese.
- Swap a can of beans out for 8 oz of cooked shredded or ground meat. Or replace all of the beans with 1 lb of ground meat. You can cook the meat in the pan first, then add the marinara, etc…
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. You can put some more cheese on top before reheating if you’d like. You can also reheat it in a skillet.
- Serve it over pasta (or any cooked grain), roasted or mashed potatoes, or scoop it all up onto a slice of crusty bread.
- Add leftover cooked chicken or other meat.
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