Lemony Cannellini Beans with Tomato + Arugula

Creamy cannellini beans simmered with fresh tomato, garlic and shallot, finished with peppery arugula, basil, Parmesan and plenty of lemon. Cozy enough for dinner, but bright enough to make year-round.

Serves 3–4

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon butter
1 shallot, finely chopped
3 garlic cloves, minced
1 large ripe tomato, chopped
2 cans cannellini beans, drained and rinsed
1 to 1½ cups chicken broth
½ teaspoon sea salt, plus more to taste
Freshly ground black pepper
¼ teaspoon red chili flakes, or to taste
2 generous handfuls fresh arugula
¼ cup freshly grated Parmesan, plus more for serving
Juice of ½ lemon
Handful fresh basil, torn

Make It

Warm the olive oil and butter in a wide skillet or shallow pot over medium-low heat. Add the shallot and cook until tender and translucent.

Add the garlic and chili flakes and cook for about 30 seconds, just until fragrant.

Stir in the chopped tomato with a pinch of salt and black pepper. Let it cook for a few minutes until the tomato begins to soften and release its juices.

Add the cannellini beans and 1 cup of the chicken broth. Bring to a gentle simmer and cook uncovered for 10–15 minutes, adding a little more broth as needed. Mash a small spoonful of the beans against the side of the pan and stir them back in to give the broth a naturally creamy texture.

Fold in the arugula and let it wilt into the warm beans.

Turn off the heat and stir in the Parmesan, fresh lemon juice and torn basil. Taste and adjust with more salt, pepper, chili or lemon.

Spoon into shallow bowls and finish with a drizzle of good olive oil, more Parmesan and fresh basil.

Glow Notes

Cannellini beans bring plant-based protein, fiber and minerals to the bowl, while tomatoes, arugula, garlic, herbs and olive oil layer in colorful plant compounds. It’s the kind of meal we love most—real ingredients cooked together into something deeply satisfying.

From the Table: Serve on its own, spoon over a thick piece of toasted sourdough, or add a jammy egg for an even heartier meal.

Love + Eat Well,

by Natalie