Tuscan Cannellini Beans Recipe (One Pot Meal!)

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Tuscan Cannellini Beans Recipe (One Pot Meal!)

A creamy, cozy cannellini beans recipe made with shallots, garlic, tomato paste, sun-dried tomatoes, Parmesan, broth, and orzo for an easy Tuscan-inspired dinner.

Prep Time10

Cook Time25

Course: Main Course

Cuisine: American, Italian

Diet: Vegetarian

Servings:

Author: Shreya Walia

Ingredients

2 tbsp olive oil
1 shallot
2 tsp garlic paste
1 tbsp tomato paste cento double concentrated
2 tbsp sun-dried tomatoes in olive oil chopped
2 cans cannellini beans 15.5 ounce each
1 tbsp butter
1/3 cup parmesan freshly grated
32 ounces clear veggie broth
3/4 cup orzo
1 tbsp cilantro finely chopped, to serve
Salt and pepper to taste
1/2 tsp red chili flakes optional
Squeeze of fresh lime juice optional

Instructions

Sauté the aromatics: Heat the olive oil in a large pot or deep skillet over medium heat. Add the chopped shallot and cook for 2 to 3 minutes, until softened. Stir in the garlic paste and cook for 30 seconds.
Cook the tomato base: Add the tomato paste and chopped sun-dried tomatoes. Cook for 1 to 2 minutes, stirring often, until the tomato paste darkens slightly.
Add the beans: Stir in the drained and rinsed cannellini beans.
Add the broth gradually: Pour in 1 cup of vegetable broth and the orzo and let it simmer until mostly reduced. Then continue adding the broth 1 cup at a time, allowing each addition to cook down before adding more.
Simmer until creamy: Keep the heat on low and cook for about 20 minutes total, stirring often, until the orzo is tender and the mixture is creamy.
Finish the dish: Stir in the butter and freshly grated Parmesan until melted and combined. Season with salt, pepper, and red chili flakes, if using.
Serve: Finish with chopped cilantro and a squeeze of fresh lime juice, if desired.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 3 to 4 days.

Reheating: Reheat gently on the stove or in the microwave with a splash of broth or water to loosen the texture.

Bean tip: Rinsing canned cannellini beans helps remove excess sodium and keeps the broth from becoming too starchy.

Texture note: The orzo will continue to absorb liquid as it sits, so the dish will thicken in the fridge.

Nutrition