A half-tin of white beans turns into dinner with onion, garlic, and whatever greens will help empty the fridge. Toast is the plate here, and the creamy beans are the main event.

Serves 2. 20 minutes, 15 at the stove.

About 380 calories a serving, 11 g protein, 49 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a skillet over medium-high. Dice 1 small onion and add it to the pan, stirring often until it softens and colours at the edges, about 4 minutes. Mince 2 cloves garlic and stir them in; cook until fragrant, about 1 minute.
2. Add the drained white beans and stir to coat with oil. Let them warm through, mashing a few of them against the side of the pan to thicken the mixture, about 3 minutes. Season with salt and pepper to taste.3 min
3. Chop 4 ounces of greens and add them to the beans, stirring until they wilt, about 2 minutes. Taste and adjust seasoning.2 min
4. Toast 4 slices of bread until golden. Divide the bean mixture between two plates, spoon it over the toast, and serve at once.

Note Swap greens for sautéed mushrooms or canned tomatoes if you prefer. Leftovers keep covered in the fridge for two days and are good reheated with a splash of water or eaten cold the next day. Serve with a squeeze of lemon and grated cheese on the side.

A simple bowl of beans and bitter greens to use up what's left in the bowl. Garlic toast soaks up the oil and broth, stretching a small amount of beans into a full meal for two.

Serves 2. 25 minutes, 15 at the stove.

About 580 calories a serving, 19 g protein, 61 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice 4 cloves garlic thin and warm them in 2 tablespoons oil in a large skillet over medium heat, stirring often, until they smell sweet and turn golden at the edges, about 2 minutes.2 min
2. Tear 4 ounces hearty greens into bite-sized pieces and stir them into the pan with a pinch of salt, cooking until they start to wilt, about 3 minutes.3 min
3. Add 1.5 cups cooked white beans with 1/2 cup water, salt, and pepper to taste, then simmer until the beans are heated through and the greens are tender, about 5 minutes.5 min
4. While the beans simmer, brush 2 slices crusty bread with the remaining 2 tablespoons oil, then toast them in a dry skillet over medium heat until golden on both sides, about 4 minutes total.4 min
5. Rub the hot toast with the cut side of a garlic clove if you have one, then divide the beans and greens between two bowls and serve with the toast on the side for dipping.

Note Swap the greens for any sturdy vegetables you have on hand, or use canned tomatoes and red pepper flakes for a different mood. Leftovers keep three days refrigerated and taste better the next day; reheat gently with a splash of water. Serve with a simple green salad or more bread to soak up every bit of broth.

A broth-based bean soup that turns a cup of beans and whatever aromatics you have into something warm and filling. This is the perfect way to finish a jar, building depth with garlic and finished with any greens in the house.

Serves 2. 25 minutes, 8 at the stove.

About 840 calories a serving, 92 g protein, 35 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Dice 1 small onion finely and mince 3 garlic cloves. Heat 2 tablespoons oil in a pot over medium heat and add the onion, stirring until soft, about 4 minutes.4 min
2. Add the garlic and cook until fragrant, about 1 minute.1 min
3. Pour in 4 cups broth and add the drained white beans. Bring to a simmer and cook for 12 minutes to meld flavors.12 min
4. Roughly chop 2 handfuls of greens and stir them into the pot. Simmer until wilted, about 2 minutes.2 min
5. Taste and season with salt and pepper as needed.

Note Swap dried herbs like oregano or thyme for fresh greens if that is what you have. Keeps in the refrigerator for three days, and freezes well for a month. Serve with crusty bread or crackers to make it more substantial, or thin with extra broth to stretch across another meal.