Description
A comforting and flavorful recipe for Brothy White Beans with Parmesan & Lemon, a hearty vegetarian stew perfect for a cozy meal. This dish features creamy cannellini beans in a flavorful broth, accented with Parmesan, lemon, and fresh greens.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- ½ teaspoon red pepper flakes (optional)
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 3 cups low-sodium vegetable or chicken broth
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- ½ teaspoon salt
- ¼ teaspoon black pepper
- zest and juice of 1 lemon
- ½ cup grated Parmesan cheese, plus more for serving
- 2 cups baby spinach or kale (optional)
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For Serving:
- fresh parsley, chopped for garnish
- crusty bread (optional)
Instructions
- Heat olive oil: In a large saucepan over medium heat, add olive oil. Sauté onions until softened.
- Add aromatics: Stir in garlic and red pepper flakes, cook until fragrant.
- Combine ingredients: Add beans, broth, thyme, salt, and pepper. Simmer for 10–12 minutes.
- Finish the stew: Stir in lemon zest, lemon juice, and Parmesan until creamy. Add greens if desired and cook until wilted.
- Adjust and serve: Season to taste, garnish with parsley and extra Parmesan. Serve hot with crusty bread.
Notes
- For a creamier texture, mash some beans while cooking.
- You can use cooked dried beans instead of canned.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 3g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 10mg
