Plat
Brothy Lemon-Garlic Beans
25 minPour 4Nutri-Score A€
A
25 min
25 minBrothy Lemon-Garlic Beans
ce qu’il vous faut
Ingrédients
extra-virgin olive oilÉpicerie30 ml
yellow onion (finely chopped (about 1 cup))Fruits et légumes1 morceau- fresh thyme sprigs (3-inch sprigs, plus more for garnish)Fruits et légumes3 morceaux
garlic (minced (about 2 tablespoons))Fruits et légumes2 morceaux
saltÉpices2 g
crushed red pepper (plus more for garnish)Épices1 g
unsalted vegetable brothÉpicerie720 ml- lemon zest (grated (about 1 teaspoon), plus more for garnish)Fruits et légumes1 morceau
- lemon juice (freshly squeezed)Fruits et légumes15 ml
- cannellini beans (canned, no-salt-added, rinsed and drained)Épicerie850 g
Parmesan cheese (grated)Produits laitiers25 g- crusty whole-wheat baguette (1-ounce slices, toasted)Boulangerie4 morceaux
par portion
Nutrition
265kcal
- Glucides
- 33 g
- Protéines
- 11 g
- Lipides
- 10 g
ce que vous utiliserez
Ustensiles
Poêle
Râpe
pas à pas
Préparation
- Étape 1
Build the aromatic base
- Heat the olive oil in a large cast-iron skillet over medium heat.
- Add the chopped onion and thyme sprigs; cook, stirring occasionally, until softened.
- Add the minced garlic, salt and crushed red pepper; cook, stirring often, until fragrant.
- Étape 2
Add broth, lemon and beans
- Stir in the vegetable broth, lemon zest and lemon juice; bring to a boil over medium-high heat.
- Add the rinsed beans and cook, stirring occasionally, until heated through.
- Étape 3
Serve
- Divide the beans and broth among 4 bowls.
- Sprinkle with the Parmesan and garnish with crushed red pepper and lemon zest if desired.
- Serve with the toasted baguette.