12 enostavnih fižolovih večerij, bogatih z beljakovinami in vlakninami
- 3 tablespoons extra-virgin olive oil
- 2 medium shallots, finely chopped (about ½ cup)
- 4 medium cloves garlic, thinly sliced (about 1½ tablespoons)
- 1 teaspoon salt-free Italian seasoning
- ¼ teaspoon crushed red pepper
- ⅓ cup heavy cream
- ⅓ cup lower-sodium vegetable broth
- 2 (15-ounce) cans no-salt-added cannellini beans, rinsed
- ⅓ cup refrigerated basil pesto
- ¼ cup packed fresh basil leaves, plus more for garnish
- 1 tablespoon lemon juice
- ¾ cup grated Parmesan cheese
- 4 (1-ounce) pieces crusty whole-wheat baguette, toasted
Directions
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Heat 3 tablespoons oil in a large skillet over medium heat. Add chopped shallots and sliced garlic; cook, stirring often, until softened and translucent, about 2 minutes. Add 1 teaspoon Italian seasoning and ¼ teaspoon crushed red pepper; cook and stir until the spices are toasted and fragrant, about 1 minute.
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Fotograf: Morgan Hunt Glaze, stilist hrane: Julian Hensarling, stilistka rekvizitov: Abby Armstrong
