Pesto Parm Cannelini Beans

The cure to literally any problem, in a bowl.

It’s magic. If you disagree, then I’ll venture to say you haven’t tried it yet. 

The ultimate comfort food is a warm combo of cheese, bread and savory flavors that can be eaten by the spoonful. That’s my definition, at least. This recipe might be my holy grail this fall: quick, nourishing and beyond deliciously amazing.

Primed on a white bean base, painted with pesto, spinach and parmesan, then topped with home-toasted garlic & herb croutons – it’s truly a masterpiece (and made in less than 30 minutes). If you try it, please tell me how it’s changed your life. Did you get a promotion? Find $100 on the street? Probably. That’s the kind of goodness these beans bring.

Recipe

Makes 2-3 large servings (the leftovers are fantastic).

Ingredients

For the Base

• 1 can cannellini beans

• 2 handfuls (about 2-3 cups uncooked) fresh spinach

• 2 tbsp pesto

• 3 tbsp mascarpone

• 1/2 cup parmesan, grated

• 1 clove garlic

• 2 tsp lemon juice or 1/4 lemon

• Salt and pepper

For the Croutons

• 1 slice sourdough bread

• 3 tbsp Olive oil 

• 2 tsp garlic & herb seasoning

Cook time

with croutons: 5 mins prep, 20 mins bake time

sans croutons: 5 mins prep, 5-10 mins cooking

Directions

Prep & set aside for less kitchen chaos:

• Chop garlic

• Tear up bread

• Grate parmesan

Let’s start with the croutons:

1. Tear or chop up pieces of sourdough bread into crouton-sized bits and add to a bowl. Drizzle on olive oil and add salt, pepper, garlic and herb seasonings before mixing with your hands to evenly coat the croutons. Bake at 350 for 10 minutes. Remove, shake, then bake for another 10.

   While the croutons are crisping…

2. Add chopped garlic and olive oil to a saucepan on medium heat and cook until sizzling - but not browned, about 1 minute.

3. Add cannellini beans and a pinch of salt. Stir.

4. Throw in spinach and let cook down slightly (about 1 minute) before adding pesto. Stir to combine.

5. Still in the pan, smash a quarter of the beans with a spoon or fork. Squeeze in lemon juice, add salt and pepper, and stir all together. Allow to simmer for 1-2 minutes.

6. Add in mascarpone and half of grated parmesan. Mix until color is consistent and allow to simmer for 2-3 minutes.

7. Serve the beans in a large bowl and sprinkle croutons over top. Finish with fresh grated parm over the whole shebang.

Supplement this recipe with any sides you might be craving, but take extra comfort in the fact that it’s nutritious. White beans are a great source of protein, while spinach is chock-full of iron and necessary vitamins. You can sub the mascarpone for greek yogurt if you’re more health conscious than I am, but be mindful that the texture and taste will vary. If you do alter the recipe, tell me how it goes! I’m always looking for new variations to try with whatever I have in my fridge.

The work in progress.