Low Sodium Gluten Free White Beans with Rosemary

Total time30 min

Prep time10 min

Cook time20 min

Low Sodium Gluten Free White Beans with Rosemary

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Ingredients

4 servings

3 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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4 cloves garlic, thinly sliced
2 sprigs fresh rosemary
¼ tsp red pepper flakes
2 cans (15 oz each) cannellini beans, drained and rinsed
Chef's tip
Choose canned cannellini beans; drain and rinse if the recipe calls for it.
½ cup chicken broth
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Heat 2 tbsp of the olive oil in a large skillet over medium heat until shimmering. Add the garlic, rosemary sprigs, and red pepper flakes and cook, stirring frequently, until the garlic is softened and just golden at the edges, about 2–3 minutes. Watch closely, as the garlic can brown quickly.
2
Add the drained cannellini beans and chicken broth to the skillet. Stir to combine, then season with the salt and black pepper.

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