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Creamy Cannellini with Basil & Chive Oil

A thick, rich and savory bowl of beans.
Prep Time4 mins
Cook Time8 mins
Total Time12 mins
Course: Main Dish
Servings: 4
Calories: 313kcal


  • Herb Oil Ingredients:
  • ½ cup chives chopped
  • 1 cup basil leaves chopped
  • ½ cup EVOO
  • 2 TB fresh lemon juice
  • Sea salt and Pepper to taste
  • Creamy Cannellini Ingredients:
  • 2 TB EVOO
  • 4 garlic cloves thinly sliced
  • 2 cans cannellini beans, rinsed and drained
  • Sea salt and black pepper to taste
  • 1 cup veggie broth


  • Herb oil Instructions~
  • In a food processor or small blender, combine chives, basil and pulse until finely chopped.
  • Add olive oil and pulse again until mixture is silky and emulsified.
  • Transfer to a small bowl. Stir in lemon juice, salt and pepper to taste. Set aside.
  • Creamy Cannelllini Instructions~
  • In a large skillet, heat olive oil over medium-low heat for 2 minutes.
  • Add garlic and cook until translucent, about 1 minute.
  • Add beans to the skillet and season with salt and pepper.
  • Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes.
  • With the back of a spoon, smash about 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture.
  • Add broth and bring to a gentle simmer.
  • Cook until sauce becomes creamy and is reduced by about half, 1 to 2 minutes more.
  • Add a few more tablespoons of broth, if needed, to reach desired consistency and stir again to combined.
  • Transfer beans to a bowl and swirl with herb oil on top.
  • Enjoy every bite!


Calories: 313kcal | Carbohydrates: 3g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Sodium: 238mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 659IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 1mg