Description
Lusciously creamy white beans come alive with the richness of Parmesan and a bright, zesty lemon twist. This dish is quick, comforting, and perfect as a side or main course, showcasing simple ingredients transformed into an irresistible flavor-packed creation.
Ingredients
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
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant but not browned.
- Stir in the drained white beans, cooking for 2-3 minutes until warmed through.
- Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for 5 minutes to let the flavors meld together.
- Mix in the heavy cream and grated Parmesan cheese. Stir until the cheese melts and the sauce becomes creamy.
- Add the lemon zest and juice, stirring to combine. Season with salt and pepper to taste.
- Remove from heat, garnish with fresh parsley, and serve warm.
Notes
- For a vegan option, substitute the heavy cream with coconut cream and use nutritional yeast in place of Parmesan.
- Serve alongside crusty bread or as a topping for roasted vegetables for a heartier meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 30mg
Keywords: Creamy white beans, Parmesan white beans, lemon white beans