Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- pinch red pepper flakes
- 1 (15-ounce) can cannellini beans
- 1/4 cup vegetable or chicken broth, ( or water)
- zest of 1 lemon
- juice of 1/2 a lemon
- salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons chopped fresh parsley
Method
- Sauté aromatics: Warm olive oil in a skillet over medium heat. Add garlic and red pepper flakes (if using). Cook for 1–2 minutes until fragrant and lightly golden.
- Simmer beans: Stir in cannellini beans and broth. Season with salt and pepper. Simmer gently for 5–7 minutes until beans are warmed through and broth has slightly reduced.
- Finish with flavor: Add lemon zest and juice, then stir in Parmesan until melted and creamy.
- Taste and serve: Adjust seasoning as needed. Garnish with fresh parsley and extra Parmesan, if desired.