Cheesy Tuscan White Beans

A quick and hearty one-pan meal featuring cannellini beans, winter vegetables, herbs, and savory feta cheese, all simmered in a light tomato sauce.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $2.98/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• one-pot
• stir-fry
• quick
• healthy
• comfort food
• savory

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 15 ounce cannellini beans (rinsed and drained)
• 14.5 ounce diced tomatoes (undrained)
• 1 cup vegetable broth
• 0.5 cup sun-dried tomatoes (packed in oil, drained, chopped)
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 1 cup fresh broccoli florets (chopped)
• 0.5 cup feta cheese (crumbled)
• 0.25 teaspoon red pepper flakes
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cup mixed green salad
• 0.5 cup gluten-free crackers

Instructions

1. Heat olive oil in a large skillet or pot over medium heat. Add diced yellow onion and cook for 3-4 minutes until softened.
2. Stir in minced garlic and cook for 1 minute until fragrant.
3. Add rinsed and drained cannellini beans, undrained diced tomatoes, vegetable broth, chopped sun-dried tomatoes, dried oregano, dried basil, and red pepper flakes (if using). Bring to a simmer.
4. Stir in chopped fresh broccoli florets. Cover and cook for 5-7 minutes, until broccoli is tender-crisp.
5. Remove from heat, stir in crumbled feta cheese. Season with salt and black pepper to taste.
6. Serve hot with a side of mixed green salad and gluten-free crackers.

Notes

Leftovers can be stored in the refrigerator for up to 3 days. A squeeze of lemon juice before serving can brighten the flavors.

Nutrition (per serving)

• Calories: 360
• Protein: 19.5 g
• Carbohydrates: 40.2 g
• Fat: 14.5 g
• Fiber: 12 g
• Sodium: 780 mg
• Saturated Fat: 6.5 g
• Sugar: 7 g
• Cholesterol: 25 mg