Creamy Roasted Cauliflower Soup

Say hello to perfect roasted cauliflower soup with plenty of garlic, nutmeg, and white beans. Buttery cashews help create the ultimate velvety texture while also keeping it dairy-free. Just 10 ingredients required. Let us show you how it’s done!
How to…

Creamy Roasted Cauliflower Soup

Say hello to perfect roasted cauliflower soup with plenty of garlic, nutmeg, and white beans. Buttery cashews help create the ultimate velvety texture while also keeping it dairy-free. Just 10 ingredients required. Let us show you how it’s done!

How to Make Roasted Cauliflower Soup

This cauliflower soup starts with roasting the onions, garlic, and cauliflower to lightly caramelize them and add natural sweetness. Roasting the garlic also tames its bitterness and allows for adding more of its savory, immune-supportive goodness.

Creamy Roasted Cauliflower Soup from Minimalist Baker →

Spring Buddha Bowl with Quinoa & Lemony White Beans

If you love Buddha bowls like we do, this is the perfect one to make to celebrate spring’s arrival. It’s fresh, colorful, satisfying, and so very delicious. We tested many iterations until we got just the right flavor balance and feel confident you’ll …

Spring Buddha Bowl with Quinoa & Lemony White Beans

If you love Buddha bowls like we do, this is the perfect one to make to celebrate spring’s arrival. It’s fresh, colorful, satisfying, and so very delicious. We tested many iterations until we got just the right flavor balance and feel confident you’ll fall in love with this bowl!

Fluffy quinoa pairs perfectly with lemony marinated white beans, massaged kale salad, zesty herbed bean dip, our new favorite Green Goddess Dressing, and (optional but recommended) quick-pickled vegetables for a tangy crunch.

Spring Buddha Bowl with Quinoa & Lemony White Beans from Minimalist Baker →

Lemon and Herb White Bean Hummus

Say hello to the perfect spring dip: Lemon & Herb White Bean Hummus. It’s creamy, bright, and lemony with a hint of garlic and dill, and requires just 7 wholesome ingredients and 10 minutes to make. The perfect dip or spread for sandwiches, veggies…

Lemon and Herb White Bean Hummus

Say hello to the perfect spring dip: Lemon & Herb White Bean Hummus. It’s creamy, bright, and lemony with a hint of garlic and dill, and requires just 7 wholesome ingredients and 10 minutes to make. The perfect dip or spread for sandwiches, veggies, Buddha Bowls, and more! Let us show you how it’s done.

Origins of Hummus

Like many foods, the exact origin of hummus is debated. But it’s believed that the first recipes appeared in 13th-century cookbooks (source).

Lemon and Herb White Bean Hummus from Minimalist Baker →

Easy White Bean Skillet

I love a fancy dinner from time to time, but to be honest, simple dinners are my favorite. And not just because they are easy to make. Of course, I appreciate a quick and easy meal, especially on a busy day, but I also love meals made with basic, healt…

I love a fancy dinner from time to time, but to be honest, simple dinners are my favorite. And not just because they are easy to make. Of course, I appreciate a quick and easy meal, especially on a busy day, but I also love meals made with basic, healthy ingredients because they just taste…

The post Easy White Bean Skillet appeared first on Two Peas & Their Pod.

White Chicken Chili Nachos

If you like nachos, get ready because I have a FUN and delicious nachos recipe for you today! These White Chicken Chili Nachos are inspired by our Easy White Chicken Chili, they have all of the same flavors as the chili: chicken, white beans, and green…

If you like nachos, get ready because I have a FUN and delicious nachos recipe for you today! These White Chicken Chili Nachos are inspired by our Easy White Chicken Chili, they have all of the same flavors as the chili: chicken, white beans, and green chiles. And of course we don’t stop there because…

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Easy Minestrone Soup

Classic Minestrone Soup If you read our blog regularly, you know I LOVE a good soup. You can check out all of our soup recipes HERE, there are a lot:) Today, we are sharing a recipe for Easy Minestrone Soup. I am excited to share this easy, health…

Classic Minestrone Soup If you read our blog regularly, you know I LOVE a good soup. You can check out all of our soup recipes HERE, there are a lot:) Today, we are sharing a recipe for Easy Minestrone Soup. I am excited to share this easy, healthy, and comforting minestrone soup recipe because it is…

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Easy White Chicken Chili

This comforting and delicious white chicken chili is easy to make thanks to rotisserie chicken. You can have a bowl of yummy white chicken chili on the dinner table in no time! During the fall and winter months, we are always looking for easy and comfo…

This comforting and delicious white chicken chili is easy to make thanks to rotisserie chicken. You can have a bowl of yummy white chicken chili on the dinner table in no time! During the fall and winter months, we are always looking for easy and comforting dinner recipes, how about you? Chili is always a…

The post Easy White Chicken Chili appeared first on Two Peas & Their Pod.

Mediterranean White Bean Salad

You can never have enough easy side dish recipes, am I right?? I like to keep my side dishes simple so they don’t steal the show from my main dish, and they don’t add a lot of extra work to the overall preparation of the meal. Simple salads like this Mediterranean White Bean Salad only […]

The post Mediterranean White Bean Salad appeared first on Budget Bytes.

You can never have enough easy side dish recipes, am I right?? I like to keep my side dishes simple so they don’t steal the show from my main dish, and they don’t add a lot of extra work to the overall preparation of the meal. Simple salads like this Mediterranean White Bean Salad only take minutes to prepare, they bring flavor, color, and texture to your plate, and they hold up really well as leftovers (hello, tomorrow’s lunch). Bookmark this one, because I know you’ll use this recipe a lot!

Originally posted 2-19-2010, updated 8-22-2020.

A big bowl full of Mediterranean White Bean Salad with tomatoes and parsley on the side

This Mediterranean style bean salad was inspired by one of my all-time favorite salads, tabbouleh, but it uses white beans instead of bulgar. It has all that tangy lemon-garlic flavor that I love about tabbouleh, but without needing to spend time cooking and cooling bulgur.

What Kind of Beans Can I Use?

I used large butter beans for this recipe, but if you don’t have butter beans available try cannellini beans or chickpeas. I would avoid softer beans that tend to mash easily, like navy beans or great northern beans. Cannellini beans and chickpeas are large enough and firm enough to hold up to the stirring of this salad.

What to Serve with Mediterranean White Bean Salad

The flavors in this white bean salad (lemon and garlic) are so versatile that it makes a great side dish for a wide variety of mains. Try it with Garlic Butter Baked Cod, Baked Pizza Chicken, Greek Turkey Burgers, Creamy Spinach Artichoke Chicken, Oven Baked Fish with Tomatoes, or Chicken Piccata. Or, this could be one part of a vegetarian spread with some homemade hummus, pita, and falafel

How Long Does This Salad Stay Good?

This is another great example of a “refrigerator salad” or a salad that holds up really well in the refrigerator. This salad will stay enjoyable when stored in the refrigerator for a good four days or so. The flavors will blend and the beans will marinate in the dressing as it refrigerates, making it even better the next day! Make sure to give it a stir just before serving to redistribute the flavors.

Front view of a bow full of mediterranean white bean salad

 
Overhead view of a bowl full of Mediterranean White Bean Salad with parsley, tomatoes, and garlic on the side

Mediterranean White Bean Salad

This Mediterranean White Bean Salad is a fast, easy, and fresh side dish that pairs nicely with any grilled or roasted meat.
Total Cost $4.87 recipe / $1.22 serving
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 4 1 cup each
Calories 843.2kcal
Author Beth - Budget Bytes

Ingredients

  • 2 Tbsp olive oil $0.24
  • 2 Tbsp lemon juice $0.06
  • 2 cloves garlic, minced $0.16
  • 1/4 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 2 15oz. cans butter beans* $1.38
  • ½ bunch fresh parsley $0.40
  • 1 pint grape tomatoes $1.49
  • 2 oz. feta cheese $1.10

Instructions

  • Prepare the dressing first. In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Set the dressing aside.
  • Rinse and drain the canned beans. Allow them to drain while you prepare the rest of the ingredients.
  • Finely chop about 1 cup of fresh parsley (about ½ bunch). Cut the grape tomatoes in half.
  • Add the drained beans, chopped parsley, tomatoes, and 2 oz. feta cheese to a bowl. Pour the prepared dressing over top, then stir to combine. Serve immediately or refrigerate up to four days.

Notes

*You can use cannellini beans or chickpeas in place of butter beans.

Nutrition

Serving: 1cup | Calories: 843.2kcal | Carbohydrates: 90.3g | Protein: 33.9g | Fat: 36.3g | Sodium: 2209.6mg | Fiber: 29.1g

How to Make Mediterranean White Bean Salad – Step by Step Photos

lemon garlic dressing in a small bowl

Make the dressing first. Combine 2 Tbsp olive oil, 2 Tbsp lemon juice, 2 cloves garlic (minced), ¼ tsp salt, and ¼ tsp freshly cracked pepper in a small bowl. Set the dressing aside.

Rinsed white beans in a colander

Rinse and drain two 15oz. cans of butter beans (or cannellini or chickpeas). Let them drain well.

Chopped parsley on a cutting board

Finely chop about one cup of fresh parsley (about ½ bunch). Slice one pint grape tomatoes in half.

Combine salad ingredients in a bowl

Add the beans, tomatoes, chopped parsley, 2 oz. crumbled feta, and the prepared dressing in a bowl.

Stirred salad in a bowl with two forks

Toss the ingredients to combine and serve!

Overhead view of a bowl full of Mediterranean White Bean Salad with parsley, tomatoes, and garlic on the side

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White Beans on Toast

Serving beans on toast makes them a meal! This simple, sophisticated recipe pairs white beans with garlic, broccoli rabe, and Parmesan cheese. Beans on toast. It sounds humble, but when you taste this you’ll be amazed. The recipe comes to us from the new cookbook Cool Beans by our pal Joe Yonan of The Washington Post, a book just as cool as it sounds. The premise: beans are one of the most economical, delicious, and planet-friendly foods that exist. And we all should eat more of them. Of course, that gets a hearty Amen! from Alex and me. We’re long time proponents of eating all the beans. Eating these silky, savory nuanced white beans over toast makes them into a tasty vegetarian meal, and topped with aged Parmesan: they’re a revelation. Why to eat more beans Why do beans have a bit of a sore reputation here in the US? They’re certainly not considered glamorous food. Almost no one replies to “What meal did you eat to celebrate your birthday?” with “a pot of beans” or “beans on toast”. Author Joe says in the book that could be because worldwide beans have almost always been associated with poverty. But there […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Serving beans on toast makes them a meal! This simple, sophisticated recipe pairs white beans with garlic, broccoli rabe, and Parmesan cheese.

Beans on toast

Beans on toast. It sounds humble, but when you taste this you’ll be amazed. The recipe comes to us from the new cookbook Cool Beans by our pal Joe Yonan of The Washington Post, a book just as cool as it sounds. The premise: beans are one of the most economical, delicious, and planet-friendly foods that exist. And we all should eat more of them. Of course, that gets a hearty Amen! from Alex and me. We’re long time proponents of eating all the beans. Eating these silky, savory nuanced white beans over toast makes them into a tasty vegetarian meal, and topped with aged Parmesan: they’re a revelation.

Cool beans

Why to eat more beans

Why do beans have a bit of a sore reputation here in the US? They’re certainly not considered glamorous food. Almost no one replies to “What meal did you eat to celebrate your birthday?” with “a pot of beans” or “beans on toast”. Author Joe says in the book that could be because worldwide beans have almost always been associated with poverty.

But there are lots of reasons to change our hearts about beans here in the US. Indeed, so many cultures around the world celebrate them with great dishes (falafel! hummus! refried beans! lentil stew!). Here’s why to eat more beans, per Cool Beans:

  • They’re the cheapest source of protein in the world. They’re the only food that’s both categorized as a protein and vegetable by the USDA.
  • They’ve may help you live longer: the list of health benefits if beans is long: they’re nutrient-dense, rich in cancer fighting antioxidants and hearty-healthy fiber. Guess the commonality of Blue Zone diet countries where people live the longest in the world? They all eat 1 cup of beans per day.
  • They’re planet-friendly. Beans may be key to feeding the Earth’s growing population: they take less of a toll on the climate than animal proteins.
Beans on toast

How to cook dried white beans…with more flavor than ever!

Have you ever cooked dried beans? Alex and I often settle for canned beans out of convenience (sorry, Joe!) But when we have time, cooking a pot of dried beans results in a transcendentally more delicious end product. Especially if you add flavorings to the pot while it’s boiling! Now that we have an Instant Pot, we love making beans in the IP because it’s so quick (see our Instant Pot Black Beans, Chickpeas, Refried Beans & Pinto Beans).

All of the recipes in Cool Beans use dried beans: though of course you can substitute canned in a pinch. But why not use this as a challenge? Take this as an opportunity to take 1 hour and make beans the right way. Here’s how to make the white beans for this beans on toast recipe:

  • Soak your beans overnight (or 4 hours)! Soaking beans helps them cook faster and more evenly. You can get away with 4 hours if you forget to do it the night before.
  • Add flavorings! Here’s the key to getting the very best flavor: add a few simple flavorings to the pot with the beans. Here you’ll add 1 onion studded with whole cloves, 2 carrots, bay leaves and (here’s the kicker): a sheet of kombu! Kombu is dried seaweed often used in Japanese cooking. It’s 100% worth seeking it out for the nuance of flavor that it gives! You’ve got to try this.
  • Simmer in water for 1 hour. Just 1 hour gets them perfectly tender.
Beans on toast

Beans on toast: simple & sophisticated

The name for this recipe in the Cool Beans cookbook is this: “Garlicky Great Northern Beans and Broccoli Rabe Over Toast.” (Fancy.) We shortened it to “beans on toast” to be a little more internet-friendly…and, because beans on toast is a thing! It’s a British dish that’s basically baked beans served over toast. This version, though: is like beans on toast with a glam makeover. Here are a few notes about serving it:

  • Cook the beans with broccoli rabe. Broccoli rabe is a green with a pretty bitter flavor: but it works well here with the savory beans. If you can’t find it in the store, try broccolini (our fave!), broccoli or Tuscan kale, which will have a sweeter flavor.
  • Use an artisan-style loaf for the toast. Not any old bread will do. Find an artisan-style bread loaf (or try our sourdough, Dutch oven bread, or artisan bread).
  • Spoon the broth and beans onto the toast. It will seem like there’s a lot of broth: but that’s what’s intended! Spoon on the beans first, then the broth. It softens the toast into a chewy, delightful texture.
  • Top with aged Parmesan cheese (or Pecorino Romano). Wow, is this good topped with some aged Parmesan or Pecorino Romano cheese and a drizzle of olive oil! (If you eat fully vegan, please weigh in if you know of a good vegan Parm.)
Beans on toast

About the book: Cool Beans

Cool Beans is all about demystifying the humble bean: since it may be the key to the future of food! It’s full of 125 incredible flavor-packed recipes and ideas for eating the world’s most versatile plant-based protein. Alex and I give it a hearty 2 thumbs up!

Alex and I know author Joe Yonan through Voraciously: Plant Powered, our project with Washington Post Food. Joe is the Food and Dining Editor at The Washington Post and was incredible to work with. We’ve always been admirers of Joe’s work, but with this book he’s truly outdone himself! It’s an incredible resource that we’ll be turning to again and again. Hats off, Joe!

Get it: Cool Beans by Joe Yonan

This white beans on toast recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, use vegan Parmesan or top with another savory element like capers.

Print
Beans on toast

White Beans on Toast


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 6
  • Diet: Vegetarian

Description

Serving beans on toast makes them a meal! This simple, sophisticated recipe pairs white beans with garlic, broccoli rabe, and Parmesan cheese.


Ingredients

  • 2 cups dried great Northern beans (may substitute navy, cannellini, or other white
  • beans), soaked overnight and drained*
  • Water
  • 1 onion, peeled and studded with 12 whole cloves
  • 2 large carrots
  • 1 (3 by 5-inch) strip kombu (dried seaweed)
  • 3 bay leaves
  • 3 tablespoons extra-virgin olive oil
  • 1 large bunch of broccoli rabe, cut into 1-inch pieces (or substitute 3 to 4 cups broccolini or broccoli florets or roughly chopped Tuscan kale)
  • 6 garlic cloves, finely chopped
  • 1 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 6 thick slices rustic sourdough bread, lightly toasted
  • 1 tablespoon chile oil (optional)
  • 1/4 cup vegan or traditional Parmesan, grated or shaved

Instructions

  1. Make sure to soak your beans overnight (or at least 4 hours), covered in room temperature water.
  2. Combine the beans in a large pot with enough water to cover by 2 inches. Add the onion, carrots, kombu, and bay leaves, turn the heat to medium-high, and bring the beans to a boil. Let then boil for 5 minutes, then reduce the heat so the beans are at a bare simmer, cover, and cook until the beans are very tender, about 1 hour. (Alternatively, you can cook the beans, water, and aromatic vegetables in a stovetop or electric pressure cooker: Bring to high pressure and cook for 17 minutes if using a stovetop model or 20 minutes for electric. Let the pressure release naturally, then open.)
  3. Discard the onion, carrots, kombu, and bay leaves and strain the beans, reserving all of the cooking liquid.
  4. In a deep skillet, heat the olive oil over medium heat until it shimmers. Stir in the broccoli rabe and sauté until very tender, about 8 minutes. Stir in the garlic and cook until it starts to soften, about 2 minutes. Stir in the drained beans, 1 1/2 cups of the reserved cooking liquid, and the salt. Cook just until the beans are hot and the flavors have melded, 2 to 3 minutes. Stir in the pepper, taste, and add more salt if needed. (Here we added about 3/4 teaspoon extra salt until the flavor popped.)
  5. Divide the toast among shallow serving bowls. Drizzle with the chile oil, if desired, and spoon the bean mixture and broth on top of the toast (use the broth as a sauce to flavor the toast). Finish with the Parm and serve hot.

Notes

*This recipe is best when made with dried beans. But if you’d like to use canned, use 4 cans Great Northern or other white beans, drained and rinsed and start with Step 3.

  • Category: Main Dish
  • Method: Boiled
  • Cuisine: Vegetarian

Keywords: Beans on toast

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

White Beans with Mushrooms and Marinara

The other day I was scrolling through Pinterest and an image of some cheesy, tomatoey gnocchi made me stop in my tracks and drool a little. But the funny part is that at first I thought the gnocchi were white beans. Long story short, I eventually realized that they were gnocchi, but was still stuck […]

The post White Beans with Mushrooms and Marinara appeared first on Budget Bytes.

The other day I was scrolling through Pinterest and an image of some cheesy, tomatoey gnocchi made me stop in my tracks and drool a little. But the funny part is that at first I thought the gnocchi were white beans. Long story short, I eventually realized that they were gnocchi, but was still stuck on this idea of white beans baked with marinara and cheese. I loved the idea of swapping gnocchi with high fiber beans, so I had to give it a shot. These White Beans with Mushrooms and Marinara lived up to everything I would hoping they would be, and this recipe has quite a bit of potential for customization, so I can’t wait to share it with you!

Cheesy White Beans with Mushrooms and Marinara

Close up overhead view of a skillet full of white beans with mushrooms and marinara and a wooden spoon scooping some out.

What Kind of White Beans Should I Use?

I used large butter beans for this recipe because they’re huge and look similar to gnocchi. If you don’t like butter beans or can’t find them, cannellini beans are a good second choice because they are creamy in flavor, still slightly larger, and they hold their shape well. And while you can use navy beans, they’re my last choice for this dish because they’re small and they tend to break down easily, so you won’t get as good of a texture in the final dish.

Can I Add Meat?

Sure! I designed this one to be a filling vegetarian dish, but this recipe easily accommodates the addition of meat. My first choice would be Italian sausage (browned in the skillet before the mushrooms), but pepperoni would also be pretty amazing. You can either crisp up the pepperoni in the skillet before adding the mushrooms, or chop up the pepperoni and stir them in with the sauce.

What Other Vegetables can I Add?

If you’re not into mushrooms or are just looking for other vegetables to add in addition to the mushrooms, there are definitely some great options. Zucchini would match really well with these flavors, as would spinach. For zucchini, I suggest slicing and sautéing after the mushrooms. For spinach, stir it in after the sauce has heated through, just until it is wilted. Eggplant would also be amazing, just dice and sauté after the mushrooms.

How to Serve White Beans with Mushrooms and Marinara

You’ll want to sop up every drop of that marinara, so I suggest serving this dish with a side of Garlic Bread. Also, because garlic bread is always a good idea. You can also spoon this mixture over something like zoodles, a halved roasted eggplant, or, if you’re not trying to avoid pasta, just serve it over a bed of good ol’ pasta.

 

Overhead view of the baked skillet full of white beans with mushrooms and marinara

 

White Beans with Mushrooms and Marinara

White beans make a fiber-filled swap for gnocchi in this cheesy, indulgent skillet full of white beans, mushrooms, and marinara.

  • 8 oz. mushrooms ($2.29)
  • 2 Tbsp olive oil ($0.32)
  • 1 pinch salt and pepper ($0.05)
  • 2 cloves garlic ($0.16)
  • 2 cups marinara (or more to your liking) ($1.00)
  • 2 15oz. cans butter beans ($2.00)
  • 1/2 tsp dried basil ($0.05)
  • 1 pinch crushed red pepper ($0.02)
  • 4 oz. mozzarella ($0.65)
  1. Preheat the oven to 400ºF. Wash and slice the mushrooms. Add the mushrooms, olive oil, and a pinch of salt and pepper to a deep skillet. Sauté the mushrooms until they have wilted and all the moisture in the skillet has evaporated.

  2. While the mushrooms are sautéing, mince the garlic, drain and rinse the butter beans. Add the garlic to the skillet with the mushrooms and sauté for 2 minutes more.

  3. Add the rinsed butter beans, marinara, basil, and red pepper to the skillet. Stir everything to combine, then allow it to heat through, stirring occasionally.

  4. While the skillet is heating through, shred the mozzarella. Top the skillet with the mozzarella, then cover the skillet with foil. Transfer the skillet to the oven* and bake for 5-7 minutes, or until the cheese is melted.

  5. Once the cheese has melted, remove the foil, switch the oven to broil, and broil the skillet for a few minutes more to brown the cheese (watch closely, as browning can happen quickly with the broiler). Serve hot, with garlic bread for dipping!

*If you don’t have an oven safe skillet, simply transfer the beans, mushrooms, and marinara to a casserole dish before baking with the cheese.

Scroll down for the step by step photos!

Close up of a piece of garlic bread dipped in white beans with mushrooms and marinara

How to make White Beans with Mushrooms and Marinara – Step by Step Photos

Sliced Mushrooms

Preheat the oven to 400ºF. Wash and slice 8oz. mushrooms.

Sautéed mushrooms and garlic

Add the sliced mushrooms to a deep skillet with 2 Tbsp olive oil and a pinch of salt and pepper. Sauté over medium until the mushrooms are wilted and the moisture has evaporated out of the skillet. While the mushrooms are sautéing, mince 2 cloves of garlic, then add them to the skillet and sauté for about 2 minutes more.

Add beans and marinara to the skillet

Rinse and drain two cans of butter beans, then add them to the skillet with 2 cups marinara (or more if you want it to be slightly saucier). Stir to combine.

Add herbs to marinara

I like to amp up my jarred marinara a bit, so also add 1/2 tsp dried basil and a pinch of crushed red pepper. Stir them into the sauce, then allow the skillet to heat through, stirring occasionally (5 minutes).

Add shredded mozzarella to the skillet

Shred 4 oz. of mozzarella, then sprinkle it on top of the skillet. (If you don’t have an oven safe skillet, transfer the beans and marinara to a casserole dish first.)

Melted mozzarella in skillet covered with foil.

Cover the skillet with foil, then transfer to the preheated oven, and bake for 5-7 minutes, or until the cheese is melted.

Broiled cheese on skillet

Remove the foil from the skillet, switch the oven from bake to broil, then broil a few minutes more to brown the cheese. Watch the skillet closely, as broiling can brown the cheese very quickly. (I also topped with a little chopped parsley for color, but it’s not needed for flavor).

Finished White Beans with Mushrooms and Marinara, a piece of garlic bread dipped in the side

Serve hot with garlic bread for dipping, over roasted vegetables, or over pasta.

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