A bowl of tender beans cooked down with garlic, oil, and a handful of greens from the staples drawer, if you have them, or just as they are. The Progresso beans are cooked down enough to thicken the broth into something warming and substantial for two on a night when you need supper fast.

Serves 2. 25 minutes, 10 at the stove.

About 680 calories a serving, 41 g protein, 114 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 4 cloves garlic. Heat 3 tablespoons olive oil in a wide shallow pan over medium-low heat, add the garlic, and cook, stirring often, until golden and fragrant, about 2 minutes.
2. Pour the entire can of beans with their liquid into the pan. Bring to a simmer and cook, stirring occasionally and mashing some beans against the side of the pan with a wooden spoon, until the liquid reduces and thickens, about 12 minutes.12 min
3. Tear 4 ounces fresh spinach or kale into bite-sized pieces, add to the pan, and stir until wilted, about 2 minutes. Taste and season with salt and pepper.2 min

Note The beans can stand in for the greens if you have none on hand, or add any cooked vegetable you have left over. Keeps covered in the fridge for three days. Serve in bowls with crusty bread for soaking up the broth, or alongside rice to make it go further.