Tonight’s healthy Tuscan cannellini beans recipe is an Italian-seasoned white bean dish.
Beans are a very beneficial source of nutrients such as protein and are very low in calories, high in dietary fiber, very low in fat and contain other important vitamins and minerals – thus it’s very valuable in healthy vegan recipes, but it is essential that you don’t eat a hefty quantity in one meal.
In this meal, the beans are mixed with the zucchini to help their digestion.
Prep Time: 10 min. Cooking time: 25 min. Time from start to eating: 35 min. This recipe makes enough for 2 to 3 large servings.
Healthy Vegan Tuscan Cannellini Beans Recipe Ingredients
1 can cannellini beans, or about cup dried, fully cooked; 1 tsp olive oil; 1 big cloves garlic, minced; 3 medium zucchini, chopped; 2 tsp fresh rosemary, chopped, or 1 tsp dried; 2 tsp fresh oregano, chopped, or 1 tsp dried; Sea salt to taste; 2 Tbsp white wine;
Healthy Vegan Tuscan Cannellini Beans Recipe Directions
1. Wash and drain the beans. If you are using dried beans for this recipe, they have to be fully cooked before you start cooking.
2. Heat a large pan to medium and saut the garlic in olive oil until it softens. Add the zucchini to the pan and stir-in to coat in the garlic-infused oil, and allow it to cook or simmer until it becomes very soft.
3. Stir the beans into the mix and add the rosemary, the oregano and the salt – sprinkling it over the vegetables. 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.
4. You can serve this Tuscan cannellini beans recipe on its own, or over a bed of spinach or rice.