Ready in just 20 minutes, these one pot creamy pesto beans are perfect for a weeknight meal! Cannellini beans ensure this vegetarian meal is packed with fiber and protein and is super creamy. Store-bought pesto keeps prep time low while thinly sliced leeks and fennel add springtime flavor.
One Pot Creamy Pesto Beans for an Easy and Quick Weeknight Meal!
The absolute LAST thing I want to do at the end of the day is clean up a bunch of dirty dishes so vegetarian one pot meals have really been coming in clutch lately. This one features soft and creamy cannellini beans with fennel, leeks, and pesto. I basically forgo a spoon and use bread to scoop it up, rustic-style!
These pesto beans are super comforting, not to mention ready in just 20 minutes. They can easily be customized for each season (check out the variations here!) and have a fair amount of both fiber and protein (the whole recipe has about 54g protein). Paired with a couple of slices of bread, you’ve got a quick and cozy dinner perfect for busy weeknights.
Key Ingredients to Ensure Maximum Creaminess
Since the combo worked so well in my one pot spinach artichoke gnocchi, cottage cheese blended with vegetable broth is the key to the creamy vibes in this easy vegetarian meal! I love using cannellini beans here since they have a soft, creamy texture but butter beans would be a great swap. The last layer of creaminess comes from the pesto that is stirred in at the very end. Use your favorite store-bought pesto to cut down on prep time and total ingredients OR try my kale pesto or the cashew basil pesto in this recipe.
Check out the recipe card below for more info on ingredient substitutions!
Adapting these Pesto Beans for Different Seasons
I used the spring duo of leeks and fennel since it’s still very much spring here and I absolutely LOVE this combo with pesto. Here are some ways to easily change up the produce in the recipe for seasonality or taste preference:
- Minimal Chopping Variation – use 1 large shallot in place of the leek and several handfuls of baby spinach in place of the fennel. Add the spinach when you add the cannellini beans.
- Summer Variation – use 2 small/medium zucchini or summer squashes and a couple of handfuls of cherry tomatoes in place of the leek and fennel.
- Fall Variation – use 8 ounces of sliced mushrooms and 1 large shallot instead of the leek and fennel. A few chopped sun-dried tomatoes would also be good in this version if you have them!
Making Creamy Pesto Beans in Just One Pot for Easy Cleanup
While I wait for the pan to heat up, I like to blend the broth with the cottage cheese (use an immersion blender for easier and quicker clean up!). Then, thinly slice the leek and fennel. You want to go with a thinner slice here because they will cook quicker and ensure this meal is ready and on the table in 20 minutes or less.
The sliced fennel and leeks go into your pot or pan first. Once they’re tender and just starting to show some caramelization, add the blended broth/cottage cheese mixture and the beans. As soon as the broth simmers (it won’t take long!), you’ll cook the beans for about 3-4 minutes to ensure they’re warmed through and have absorbed some of the flavors. Remove the pot from the heat, then stir in the pesto. That’s it!
More Vegetarian One Pot Meal Recipes
If you’re like me and hate having to clean up a bunch of dirty pots and pans at the end of a meal, one pot meals are absolute GOLD! Here are a few more for your weekly meal rotation:
- One Pot Spinach Artichoke Gnocchi — plan this one on the same week as the pesto beans because you can split a carton of veggie stock and tub of cottage cheese between the two! In addition to being made in one pot, this vegetarian meal is ready in just 25 minutes and has 20g protein per serving (if split into 3 servings).
- Creamy Vegan Tortilla Soup — this one pot meal is ready in about 30 minutes and uses several pantry staples like canned corn and black beans. Everyone can customize their own bowl with their favorite toppings!
- Coconut Curry Dumpling Bake — this one is the epitome of easy! Everything is mixed and layered into one baking dish. It does take about 40 minutes but most of this is hands-off while it bakes in the oven!
One Pot Creamy Pesto Beans
- Total Time: 20 minutes
- Yield: 4 1x
- Diet: Gluten-Free, Vegetarian
Description
Ready in just 20 minutes, these one pot creamy pesto beans are perfect for a weeknight meal! Cannellini beans ensure this vegetarian meal is packed with fiber and protein and is super creamy. Store-bought pesto keeps prep time low while thinly sliced leeks and fennel add springtime flavor.
Ingredients
- 3/4 cup low sodium vegetable broth
- 1/2 cup cottage cheese
- 2 tablespoons olive oil
- 1 large leek
- 1 small bulb fennel, or half of a large fennel bulb
- Sea salt, to taste
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red chili pepper
- 2 cans cannellini beans, drained and rinsed
- 1/2 cup basil pesto
- Grated parmesan, optional for garnish
- Fresh basil, optional for garnish
- 4–8 slices whole grain bread
Instructions
Heat a large frying pan or saucier over medium heat.
Blend the vegetable broth and cottage cheese together until very smooth with either an upright blender or immersion blender. Set aside.
Trim away the dark green tops and root end of the leek and discard them or save them for a batch of vegetable stock. Thinly slice the leek. If you notice any grit, add the sliced leek to a colander and rinse under cool water. Drain well. Remove the stalks and fronds from the fennel, then slice in half lengthwise. Remove the core at the bottom of each of the halves, then thinly slice.
Add the olive oil to the pan and once it shimmers, add the sliced leek, fennel, and a pinch of salt. Cook, stirring every minute or so, until the veggies are tender and just beginning to caramelize around the edges (about 6-8 min). Add the minced garlic, oregano, and crushed red chili pepper and cook for 1 minute, stirring continuously.
Add the cannellini beans along with the blended broth and cottage cheese. Add another small pinch of salt then stir to combine. Allow the beans to come to a simmer. Once simmering, stir regularly until the broth is thickened and the beans are warmed through, about 3-4 minutes.
Remove the beans from the heat and stir in the basil pesto. Taste and add salt as needed. Serve garnished with parmesan and basil if desired along with bread on the side for scooping.
Notes
- This recipe yields 4 smaller servings or 3 larger ones. I paired each serving with 2 slices of whole grain bread so it ends up being 4 servings for me.
- Use an equal amount of cashew cream or silken tofu in place of the cottage cheese and vegan pesto to keep this dish vegan/dairy free.
- Lowfat or whole milk cottage cheese both work here! It’s up to you.
- If you’re sensitive to spices, reduce or omit the crushed red chili pepper.
- Not all parmesan is vegetarian so make sure to check the label!
- If you don’t have fennel, you can use 2 diced medium zucchini or add in a few handfuls of baby spinach or kale along with the beans.
- I prefer serving the pesto beans with a couple of slices of wholegrain bread to keep the total cooking time at 20 minutes but if you prefer, you can pair them with cooked rice or pasta.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
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