Ingredients:

  • 2 cans (15 oz / 425g each) cannellini beans, drained and rinsed
  • 2 tbsp (30ml) extra virgin olive oil
  • 1/4 cup (60ml) vegetable broth
  • 4 cloves (20g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) red pepper flakes
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1g) freshly ground black pepper
  • 1/3 cup (30g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil in the skillet over medium low heat.
  2. Add the minced garlic and red pepper flakes. Stir constantly for 1–2 minutes until the garlic is fragrant and translucent. Note: Don't let it turn brown or it will taste bitter.
  3. Increase heat to medium and stir in the drained cannellini beans, dried oregano, salt, and pepper.
  4. Pour in the vegetable broth.
  5. Use a potato masher or a fork to lightly crush about 1/4 cup of the beans directly in the pan.
  6. Stir well and simmer for 5–7 minutes until the liquid thickens and looks creamy.
  7. Remove the pan from the heat. Note: This prevents the cheese from separating.
  8. Stir in the grated Parmesan cheese and lemon juice until the cheese is completely melted and the sauce is glossy.
  9. Fold in the fresh parsley and serve immediately.