Description
This creamy and tangy dish features white beans in a rich Parmesan sauce with a burst of lemon. It’s a simple yet delicious side that pairs perfectly with many main dishes.
Ingredients
Units
Scale
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Sauté the garlic:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant but not browned. - Add the beans:
Add the drained white beans to the skillet and stir to combine with the garlic. Cook for 2-3 minutes, allowing the beans to warm through. - Simmer with broth:
Pour in the vegetable broth and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, allowing the flavors to meld. - Stir in cream and Parmesan:
Stir in the heavy cream and grated Parmesan cheese, mixing until the cheese is melted and the sauce is creamy. - Add lemon and season:
Add the lemon zest and lemon juice, stirring to incorporate. Season with salt and pepper to taste. - Garnish and serve:
Remove from heat and garnish with fresh chopped parsley before serving
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 290 kcal
- Sugar: 3g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 35mg