Description
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.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
