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