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white bean and basil recipe served in ceramic bowl

Fresh White Bean and Basil Recipe

A light, aromatic one-pan dish of creamy cannellini beans with fresh basil, lemon, garlic, and olive oil — ready in 20 minutes and perfect for any occasion.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: Italian, Mediterranean
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 2 × 400g cans drained and rinsed Cannellini beans, canned
  • 1 large bunch ~40g, torn Fresh basil leaves
  • 4 tablespoons Extra-virgin olive oil
  • 3, finely minced Garlic cloves
  • 1 large — zest and juice Fresh lemon
  • 200 g halved Cherry tomatoes
  • ½ teaspoon adjust to taste Sea salt
  • Freshly ground to taste Black pepper
  • ½ tsp optional Chilli flakes
  • 30 g grated optional, for serving Parmesan / nutritional yeast

Method
 

  1. Drain and rinse the cannellini beans thoroughly under cold water. Pat lightly dry and set aside.
  2. Mince the garlic. Zest the lemon, then juice it. Halve the cherry tomatoes. Tear the basil leaves.
  3. Pour olive oil into a wide pan. Add minced garlic to cold oil, then raise to medium-low heat. Cook 60–90 seconds until softened and fragrant, not golden.
  4. Add the drained beans. Stir gently and warm through for 5–6 minutes. Crush roughly ¼ of the beans against the pan wall to create a thick, creamy sauce naturally.
  5. Add lemon zest, lemon juice, salt, pepper, and chilli flakes. Taste and adjust seasoning until the dish feels bright and well-balanced.
  6. Remove the pan from heat entirely. Fold in cherry tomatoes and torn fresh basil. Drizzle generously with extra olive oil and serve immediately.

Notes

  • Serve over sourdough toast, pasta, polenta, or as a cold salad — this dish adapts to almost any format
  • Stores in the fridge for up to 4 days — store basil separately and add fresh when serving
  • The bean base freezes well for up to 3 months (without basil and tomatoes)
  • For a richer dish, stir in 2 tbsp of aquafaba (reserved canned bean liquid) if the sauce feels too thick
  • For a non-vegan version, finish with grated Parmesan and serve alongside grilled fish or chicken

Nutrition Information (Per Serving, Base Recipe)

Calories: 310 kcal
Protein: 16g
Carbs: 34g
Fat: 14g
Fibre: 11g
Iron: 4.5mg
Potassium: 790mg
Folate: 145mcg