This recipe is incredibly versatile, so feel free to get creative and swap in any veggies you have on hand. Leeks and carrots would work beautifully, or you could add a handful of spinach or kale. Just make sure to include an allium, whether it’s onion, shallot, green onion, garlic, or scapes. You can also switch up the pesto—basil or arugula pesto would be fantastic alternatives. If pine nuts are too pricey, walnuts or hazelnuts are great substitutes.
INGREDIENTS
- 1 can of Cannellini beans
- 2 tablespoons olive oil
- 1/3 cup minced shallots or onion
- 1/3 cup minced celery
- 1/3 cup minced bell pepper
- 2 cloves garlic, minced
- 2 sprigs of fresh thyme
- 1/3 cup cream
- Salt and pepper, to taste
- Rosemary pesto (recipe link above)
INSTRUCTIONS
- Drain and rinse the cannellini beans, then set aside.
- In a medium pan over medium-low heat, drizzle 2 tablespoons of olive oil. Add the shallot (or onion), celery, and bell pepper.
- Sauté until the vegetables are soft and translucent, about 3-5 minutes.
- Add the garlic and thyme, and cook for an additional minute.
- Stir in the rinsed cannellini beans and cook for another 2 minutes.
- Pour in the cream, stir, and let the mixture cook for 2-3 more minutes.
- Season with salt and pepper to taste.
- Serve with a drizzle of rosemary pesto (recipe link above) and toasted pine nuts.
- Enjoy!
NUTRITION
- 676 Calories
- 92.1g Carbohydrates
- 11mg Cholesterol
- 21.1g Fat
- 35.2g Fiber
- 34.9g Protein
- 4.8g Saturated fat
- 398mg Sodium
- 4.5g Sugar
Notes: For added crunch, if you’re not using this as a toast topper, try sprinkling garlicky toasted breadcrumbs on top!
