Ingredients:

  • 2 (15 oz) cans Cannellini beans, drained and rinsed
  • 1/2 cup vegetable broth
  • 1 cup cherry tomatoes, halved
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 2 tbsp fresh Italian parsley, chopped

Instructions:

  1. Place your skillet over medium heat and melt the butter until it begins to foam. Add the minced garlic and sauté for 1–2 minutes until fragrant and translucent, ensuring it does not brown.
  2. Stir in the drained cannellini beans and cherry tomatoes. Pour in the vegetable broth. Increase heat to medium-high and simmer for 5–7 minutes, stirring occasionally, until the liquid reduces by half into a thick, glossy glaze.
  3. Remove the skillet from the heat. Stir in the grated Parmesan cheese, lemon juice, salt, and black pepper. Fold gently until the cheese is completely melted and the sauce is velvety.
  4. Garnish with fresh chopped parsley and serve.