These brothy beans with lemon, kale & homemade pesto are a delicious and cozy dish that will help you incorporate more beans into your diet this year! The sauce is made up of shallots, garlic, veggie broth, spices, kale, and lemon zest, then we stir in some coconut milk and vegan Parmesan. It comes together in less than 20 minutes and is best enjoyed on its own, with toasted bread, or my homemade naan (check out the recipe here!).
Prep time: 5 minutes
Cook time: 15 minutes
Servings: 2-3
Ingredients
- 1 shallot
- 5 cloves of garlic
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Pinch of salt
- 1/2 cup veggie broth
- 2 cans of butter beans (400mL or 13.5 fl oz each, or other white bean such as cannellini)
- 2 kale leaves
- 1/2 lemon (zest in the beans, juice for the pesto)
- 1/3-1/2 cup coconut milk or dairy-free cream
- Vegan parmesan to serve (optional)
Homemade Pesto
- Lots of fresh basil
- Olive oil
- 1 clove of garlic
- Lemon juice
Equipment
- Frying pan or pot
- Blender
Instructions
- Dice your shallot and peel garlic cloves. Mince all of them except one (which will be blended in the pesto).
- In a pan on medium heat, add olive oil, diced shallots and minced garlic and sauté for a few minutes, stirring occasionally.
- Add Italian seasoning, salt and veggie broth and stir well.
- Next, add in 2 cans of beans (with bean liquid).
- Destem and chop kale leaves, then add them to the pan and stir them in. Let simmer while you prepare the pesto.
- Prepare the pesto by blending together fresh basil, olive oil, 1 garlic clove, and the juice from 1/2 lemon.
- Finally, stir in coconut milk or dairy-free cream into the pan along with zest from the lemon and vegan parmesan.
- Top with the fresh pesto when serving and enjoy!
Notes
*Any white bean, such as butter beans, cannellini beans, or great northern beans would work!
