1 (14-ounce) can cannellini or other white bean, rinsed
½ to 1 clove garlic
1 teaspoon fresh rosemary needles or thyme leaves
1 tablespoon olive oil
2 tablespoons lemon juice
Salt and pepper, to taste
Try making this with homemade beans for extra deliciousness. You’ll need a scant 2 cups. But don’t discard the broth when you drain the beans. Bag and freeze it to use in soups.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.