Italian Herbed Cannellini Beans
An Italian-seasoned Tuscan cannellini beans recipe. Beans are a very valuable source of nutrients, including protein, making it very useful in healthy vegan recipes, but it is important that you don't eat a large quantity in one meal. In this meal, the beans are mixed with zucchini to help their digestion.
Servings: 3 servings
Ingredients
- 1 1/2 cup cannellini beans, cooked or canned
- 1 tsp olive oil
- 2 clove fresh garlic
- 2 cup zucchini, chopped
- 1 Tbsp fresh rosemary, chopped or 1 tsp dried
- 1 Tbsp fresh oregano, or 1 tsp dried
- pinch sea salt
- 2 Tbsp white wine
Instructions
- Rinse and drain the beans. If you are using dried beans, they need to be fully cooked before you begin.
- Heat a large pan to medium and sauté the garlic in olive oil until it softens. Add the zucchini to the pan, stir to coat in the garlic-infused oil, and allow it to cook until it becomes very soft.
- Stir the beans into the mix, and add the rosemary, oregano and salt to over them. Pour the wine over the pan, letting it sizzle. Allow this to simmer for at least 10 minutes for the flavors to enter the beans.
- Serve this on its own, over a bed of spinach or rice.
Nutrition
Calories: 161kcal | Carbohydrates: 25g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 209mg | Potassium: 252mg | Fiber: 11g | Sugar: 3g | Vitamin A: 250IU | Vitamin C: 21.5mg | Calcium: 130mg | Iron: 2.5mg
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