Experience the comforting flavors of Brothy Beans with Herbs & Lemon, a simple and nourishing dish that is perfect for any day of the week. This recipe combines tender beans with fresh herbs and zesty lemon for a delicious and satisfying meal that will warm you from the inside out.
Why It’s Good to Eat:
Brothy Beans with Herbs & Lemon is a delightful dish that is as nutritious as it is delicious. Packed with protein, fiber, and vitamins, this dish is a wholesome and satisfying option for lunch or dinner.
The combination of fresh herbs and zesty lemon adds brightness and flavor to the dish, making it a real crowd-pleaser. I love enjoying a bowl of this hearty soup on a chilly evening, curled up with a good book or watching my favorite movie. It’s the perfect comfort food that always hits the spot.
Cuisine: Vegan
Number of Servings: 4
Prep Time: 10 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Ingredients:
- 1 cup dried white beans, such as cannellini or navy beans
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 lemon, zest and juice
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Equipment/Utensils Required:
- Large pot
- Wooden spoon
- Knife
- Cutting board
- Zester
- Juicer
- Measuring cups and spoons
Instructions:
- Rinse the dried white beans under cold water and pick out any debris. Place the beans in a large pot and cover with water. Allow them to soak overnight, or for at least 8 hours.
- Drain and rinse the soaked beans, then return them to the pot. Add the chopped onion, minced garlic, vegetable broth, water, bay leaf, thyme sprigs, and rosemary sprigs to the pot.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer, partially covered, for 1 to 1 1/2 hours, or until the beans are tender.
- Once the beans are cooked, remove the pot from the heat. Discard the bay leaf, thyme sprigs, and rosemary sprigs.
- Stir in the lemon zest and juice, and season with salt and pepper to taste.
- Ladle the brothy beans into bowls and garnish with fresh parsley before serving.
Nutritional Information (per serving):
- Calories: 200
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 11g
Brothy Beans with Herbs & Lemon
Ingredients
- 1 cup dried white beans such as cannellini or navy beans
- 1 onion finely chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 2 cups water
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 lemon zest and juice
- Salt and pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Rinse the dried white beans under cold water and pick out any debris. Place the beans in a large pot and cover with water. Allow them to soak overnight, or for at least 8 hours.
- Drain and rinse the soaked beans, then return them to the pot. Add the chopped onion, minced garlic, vegetable broth, water, bay leaf, thyme sprigs, and rosemary sprigs to the pot.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer, partially covered, for 1 to 1 1/2 hours, or until the beans are tender.
- Once the beans are cooked, remove the pot from the heat. Discard the bay leaf, thyme sprigs, and rosemary sprigs.
- Stir in the lemon zest and juice, and season with salt and pepper to taste.
- Ladle the brothy beans into bowls and garnish with fresh parsley before serving.
Notes
- Calories: 200
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 11g
