This dish is simple, cozy, and deeply satisfying—without being heavy. The beans absorb the aromatic broth, giving them incredible flavor, while fresh herbs and lemon add brightness and balance. It’s a one-pot recipe that’s budget-friendly, protein-rich, and perfect for batch cooking or meatless meals. Plus, it’s endlessly adaptable depending on the herbs or beans you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
White beans (cannellini, great northern, or navy beans; canned or cooked from dry)
Olive oil
Onion
Garlic cloves
Carrots (optional)
Celery (optional)
Fresh herbs (such as thyme, rosemary, parsley, or dill)
Vegetable or chicken broth
Lemon (juice and zest)
Salt
Black pepper
Red pepper flakes (optional)
Directions
In a large pot, heat olive oil over medium heat.
Add chopped onion (and optional carrots and celery) and sauté until softened, about 5–7 minutes.
Stir in minced garlic and cook for 1 more minute until fragrant.
Add drained beans, broth, and fresh herbs (tied in a bundle or added directly). Bring to a simmer.
Let the beans simmer gently for 15–20 minutes to absorb the flavors.
Stir in lemon zest and juice. Season with salt, pepper, and red pepper flakes to taste.
Remove herb stems or bundles if used.
Serve warm, garnished with extra herbs or a drizzle of olive oil if desired.
Servings and timing
This recipe serves 4 and takes approximately 10 minutes to prepare and 25 minutes to cook, for a total of about 35 minutes.
Variations
Add chopped kale, spinach, or Swiss chard for extra greens.
Use butter beans or chickpeas for a different texture.
Stir in a spoonful of pesto for added depth and richness.
Add cooked grains like farro, rice, or quinoa to make it more filling.
For a creamier broth, mash a few beans in the pot and stir to thicken slightly.
Storage/Reheating
Store leftover brothy beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or broth if needed. This dish also freezes well for up to 2 months—just thaw and reheat when ready to enjoy.
FAQs
What kind of beans work best for this recipe?
White beans like cannellini, great northern, or navy beans are ideal due to their creamy texture and mild flavor.
Can I use dried beans instead of canned?
Yes, just soak and cook the beans beforehand. You’ll need about 3 cups of cooked beans to replace two cans.
Do I have to use fresh herbs?
Fresh herbs offer the best flavor, but you can substitute dried herbs—use about one-third the amount of fresh.
Can I make this dish vegan?
Yes, simply use vegetable broth and ensure all ingredients are plant-based.
What can I serve with brothy beans?
Serve with crusty bread, over rice, or alongside roasted vegetables or grilled protein.
Can I make it spicy?
Add red pepper flakes, a chopped chili, or a dash of hot sauce for extra heat.
Will this work as a main course?
Absolutely. It’s hearty and protein-rich enough to be a satisfying main, especially when paired with bread or a grain.
Can I freeze brothy beans?
Yes, they freeze well. Store in a freezer-safe container for up to 2 months and reheat gently on the stove.
Can I make this in advance?
Yes, this dish actually tastes better the next day after the flavors have melded.
How do I thicken the broth?
Mash a few beans against the side of the pot and stir to create a creamier texture without adding dairy.
Conclusion
One-Pot Brothy Beans with Herbs & Lemon is a flavorful, nourishing dish that’s easy to make, satisfying to eat, and endlessly versatile. Whether you’re looking for a cozy weeknight dinner, a plant-based main, or a flavorful side, this recipe delivers freshness and comfort in every bite. It’s proof that humble ingredients can make a truly special meal.
One-Pot Brothy Beans with Herbs & Lemon is a light yet comforting dish featuring creamy white beans simmered in a fragrant herb-infused broth with a bright touch of lemon. Perfect as a main or side, it’s hearty, wholesome, and easily adaptable.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 carrot, chopped (optional)
1 celery stalk, chopped (optional)
2 cans (15 oz each) white beans (cannellini, great northern, or navy), drained and rinsed
4 cups vegetable or chicken broth
1–2 sprigs each fresh herbs (thyme, rosemary, parsley, or dill)
1 lemon, zested and juiced
Salt, to taste
Black pepper, to taste
Red pepper flakes (optional)
Instructions
Heat olive oil in a large pot over medium heat.
Add chopped onion, and optional carrots and celery. Sauté until softened, about 5–7 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add drained beans, broth, and fresh herbs. Bring to a simmer.
Simmer gently for 15–20 minutes, allowing the flavors to meld.
Stir in lemon zest and juice. Season with salt, pepper, and red pepper flakes to taste.
Remove herb stems or bundles if used.
Serve warm, garnished with extra herbs or a drizzle of olive oil if desired.
Notes
Use any combination of fresh herbs based on availability.For a creamier broth, mash a few beans in the pot.Serve with crusty bread or over grains for a heartier meal.Recipe freezes well for up to 2 months.Use vegetable broth for a vegan version.
