Description
This creamy white beans with parmesan and lemon recipe is a cozy, protein-packed dish made with simple pantry staples. Featuring cannellini beans, fresh lemon, and rich parmesan, it’s perfect for a quick vegetarian dinner or hearty side. Great for gluten-free meals and easy weeknight comfort.
Ingredients
2 tablespoons olive oil
1 large shallot, finely chopped
3 garlic cloves, minced
2 cans white beans (cannellini or Great Northern), drained and rinsed
1 cup vegetable broth
1 lemon, zested and juiced
½ cup grated parmesan cheese
1 teaspoon fresh thyme (or ½ teaspoon dried)
½ teaspoon salt
¼ teaspoon black pepper
Pinch red pepper flakes (optional)
Instructions
1. In a skillet, heat olive oil over medium heat. Add chopped shallots and cook until soft and translucent.
2. Add the minced garlic and cook until fragrant, about 30 seconds.
3. Stir in the white beans, coating them well in the aromatics. Pour in the vegetable broth and bring to a gentle simmer.
4. Let the beans cook for 10 minutes to absorb flavor, then mash some of them gently to create creaminess while keeping some whole.
5. Stir in lemon zest and juice. Add parmesan and stir until melted and smooth.
6. Season with salt, pepper, and red pepper flakes if using.
7. Add chopped thyme or rosemary just before serving and give it one last stir.
8. Serve warm, with a drizzle of olive oil or extra cheese if desired.
Notes
Use good-quality olive oil for flavor in the base.
For extra richness, finish with a pat of butter before serving.
This dish is great with spinach stirred in during the final minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg