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Brothy Lemon-Garlic Beans
25 minServes 4Nutri-Score A€
A
25 min
25 minBrothy Lemon-Garlic Beans
what you need
Ingredients
extra-virgin olive oilPantry30 ml
yellow onion (finely chopped (about 1 cup))Produce1 piece- fresh thyme sprigs (3-inch sprigs, plus more for garnish)Produce3 pieces
garlic (minced (about 2 tablespoons))Produce2 pieces
saltSpices2 g
crushed red pepper (plus more for garnish)Spices1 g
unsalted vegetable brothPantry720 ml- lemon zest (grated (about 1 teaspoon), plus more for garnish)Produce1 piece
- lemon juice (freshly squeezed)Produce15 ml
- cannellini beans (canned, no-salt-added, rinsed and drained)Pantry850 g
Parmesan cheese (grated)Dairy25 g- crusty whole-wheat baguette (1-ounce slices, toasted)Bakery4 pieces
per serving
Nutrition
265kcal
- Carbs
- 33 g
- Proteins
- 11 g
- Fat
- 10 g
what you’ll use
Tools
Frying pan
Grater
step by step
Method
- Step 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.
- Step 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.
- Step 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.