Rosemary Cannellini Beans

Cannellini beans are a staple in Italian cuisine and are often used in traditional dishes like pasta e fagioli.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.

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Medium

Rosemary Cannellini Beans

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

Difficulty: Intermediate Prep Time 10 min Cook Time 60 min Total Time 1 hr 10 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Cannellini Beans
• 2 sprig Rosemary
• 2 clove Garlic
• 2 tablespoon Olive Oil
• 1 cup Vegetable Stock
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Instructions

1. Rinse and drain the cannellini beans.
2. In a large pot, heat olive oil over medium heat.
3. Add garlic and rosemary sprigs, and sauté for 1-2 minutes.
4. Add the cannellini beans and vegetable stock to the pot.
5. Season with salt and black pepper.
6. Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally.
7. Serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 2g

Protein 12g24%

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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.