Quick & Easy
Brothy Lemon-Garlic Beans
These brothy lemon-garlic beans offer a comforting dinner that comes together in minutes. The creamy beans soak up the garlicky, lemon-infused broth, which is perfectly sopped up with a piece of toasted whole-wheat bread. For a little extra flair, finish the dish with a drizzle of good olive oil—or, for a creamier take, a dollop of Greek-style yogurt.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely chopped (about 1 cup)
- 3 (3-inch) sprigs fresh thyme, plus more for garnish
- 2 tablespoons minced garlic
- ¼ teaspoon plus ⅛ teaspoon salt
- ¼ teaspoon crushed red pepper, plus more for garnish
- 3 cups unsalted vegetable broth
- 1 teaspoon grated lemon zest, plus more for garnish
- 1 tablespoon lemon juice
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
- ¼ cup grated parmesan cheese
- 4 (1-ounce) slices crusty whole-wheat baguette, toasted
Directions
- Heat 2 tablespoons oil in a large cast-iron skillet over medium heat. Add chopped onion and 3 thyme sprigs; cook, stirring occasionally, until softened, 5 to 7 minutes. Add 2 tablespoons minced garlic, ¼ teaspoon plus ⅛ teaspoon salt and ¼ teaspoon crushed red pepper; cook, stirring often, until fragrant, about 1 minute.
- Stir in 3 cups vegetable broth, 1 teaspoon lemon zest and 1 tablespoon lemon juice; bring to a boil over medium-high heat. Add rinsed beans; cook, stirring occasionally, until heated through, about 2 minutes.
- Divide the beans and broth among 4 bowls. Sprinkle with ¼ cup Parmesan. Garnish with crushed red pepper and/or lemon zest, if desired. Serve with toasted baguette.
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