Description
Creamy and comforting Tuscan white beans simmered with garlic, herbs, and olive oil for a rustic and flavorful Italian dish perfect as a main or side.
Ingredients
2 cups dried cannellini beans (or 4 cups canned, drained and rinsed)
4 cups vegetable broth (or water)
4 cloves garlic, minced
1 medium onion, chopped
2 tablespoons olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 bay leaf
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- If using dried beans, soak them overnight in plenty of water. Drain and rinse before cooking.
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for about 5 minutes until soft and translucent.
- Stir in minced garlic and cook for 1–2 minutes until fragrant.
- Add soaked beans, vegetable broth, rosemary, thyme, and bay leaf. Bring to a gentle boil.
- Reduce heat and simmer uncovered for about 1 hour, or until beans are tender. If using canned beans, simmer for 15–20 minutes.
- Season with salt and pepper to taste. Remove and discard the bay leaf.
- Garnish with freshly chopped parsley before serving.
Notes
Add red pepper flakes for subtle heat.
Drizzle extra virgin olive oil before serving for richer flavor.
Stir in spinach or kale during the last few minutes for added nutrition.
Add diced tomatoes for a tangy variation.
Store in the refrigerator for up to 4 days or freeze for up to 3 months.
If beans remain firm, continue simmering and add more liquid as needed.
For oil-free preparation, sauté onions and garlic in broth instead of olive oil.
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
