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Olivia

White Cannellini Beans with Fresh Rosemary and Olive Oil

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White cannellini beans with rosemary and olive oil for a balanced plant-forward everyday dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Side Dish
Cuisine: American
Calories: 128
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups cannellini beans cooked or canned
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 1 teaspoon fresh rosemary chopped
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
$28.07
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04/03/2026 05:00 am GMT
soup pot with lid

Cooking Instructions
 

  1. Heat olive oil in a pan over medium heat.
  2. Add minced garlic and cook briefly.
  3. Add cannellini beans and stir gently.
  4. Add chopped rosemary and mix well.
  5. Cook until beans are heated through.
  6. Season with salt and black pepper.
  7. Garnish with fresh parsley before serving.

Nutrition

Calories: 128kcalCarbohydrates: 14gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 194mgPotassium: 14mgFiber: 4gSugar: 0.03gVitamin A: 169IUVitamin C: 3mgCalcium: 58mgIron: 2mg

Notes

Rinse canned beans before using.
Cook gently to keep beans intact.
Serve warm for best flavor.

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