Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 cup shallot minced
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 2 15-ounce cans cannellini beans drained and rinsed
- 1/3 cup vegetable broth
- 1 1/2 tablespoons fresh lemon juice
- Freshly ground black pepper to taste
- Kosher salt to taste
- 3 tablespoons freshly grated Parmesan cheese
- Freshly chopped basil for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and shallots to the skillet and sauté until fragrant, about 1 minute.
- Add the cannellini beans and broth to the skillet. Season with salt, pepper, and oregano; cook for about 10 minutes, stirring occasionally.
- Stir in the lemon juice, and cook for another 2 minutes. Adjust seasoning if necessary and add the Parmesan. Top with fresh basil when serving.
