This Italian inspired recipe is a garlic lover’s dream. As nutritious as it is delicious, the soup is filled with as many iron-rich greens as we could fit in the pan along with beans to keep you filled up. Finish this vegetarian meal with a squeeze of lemon at the end to add some brightness which beautifully compliments the depth from the earthy beans and spinach. For a heartier option, enjoy this recipe as a soup with bread for dipping or serve over cooked pasta.

Slow Cooked Greens and Beans

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6
  • Difficulty: 3 hours
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  • 1 tbsp olive oil
  • 2 tbsp salted butter
  • 3 cloves garlic, finely chopped
  • ⅛ tsp red pepper flakes (optional)
  • 6 oz spinach leaves, roughly chopped
  • 1 (14.5 oz) can white beans, such as cannellini or great northern, drained and rinsed
  • 2 cups vegetable broth
  • 2 tbsp lemon juice
  • 2 tbsp grated Parmesan cheese


1) In a Suvie pan, add 1 tbsp olive oil, 2 tbsp salted butter, 3 cloves garlic, and ⅛ tsp red pepper flakes. Broil for 10 minutes, until fragrant.

2) Remove the pan from your Suvie. In a large bowl, combine 6 oz spinach leaves, 1 can white beans, 2 cups vegetable broth, ¼ tsp salt, ¼ tsp ground black pepper, and broiled garlic mixture. Add spinach and bean mixture to a Suvie pan, insert the pan into the bottom zone of your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 2 hours 30 minutes

3) After the cook, remove the pan from your Suvie, and stir in 2 tbsp lemon juice. Season to taste with salt and pepper. Serve greens and beans in bowls and top with 2 tbsp Parmesan cheese.


Nutritional Information per serving (4 servings per recipe): Calories 236, Total Fat 10.3g, Total Carbohydrates 27.3g, Total Sodium 956.5mg, Total Protein 10.4g

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