Cannellini Beans With Rosemary

Cannellini beans are a staple in Italian cuisine and are often used in various dishes, including soups, salads, and stews.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Cannellini Beans With Rosemary

Cooking Method: Boiling, Simmering Cuisine: Italian Courses: Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 40 min Rest Time 5 min Total Time 55 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Cannellini beans
• 2 tablespoon Olive oil
• 1 medium Onion
• 2 clove Garlic cloves
• 2 sprig Rosemary sprigs
• 1 cup Vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoon Parmesan cheese (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic cloves. Cook until onion becomes translucent.
2. Add rosemary sprigs and cook for another minute.
3. Add cannellini beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Season with salt and black pepper.
5. Remove rosemary sprigs before serving.
6. Optional: Sprinkle with grated Parmesan cheese before serving.
7. Let it rest for 5 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 1g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.