CuisineIndianQuick & EasyVeganVegan Curries

Brothy Beans on Garlic Toast

20 mins Cook
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Copy of NomNom Recipes 76 2

Flavorful Brothy Beans with Lacinato kale, roasted peppers, olives, capers and lemon zest served over crispy garlic-infused sourdough toast, prepared in below half-hour!

Brothy Beans on Garlic Toast is a very easy 30-minute meal that can be made with pantry substances, ideal for busy weeknights!

We’ve introduced kale, inexperienced olives, capers, roasted peppers and lemon zest to a can of white beans, with a bit veggie broth, and voila- a delicious dinner for 2 very quickly flat.

Plus, it’s a adorable way to make correct use of your selfmade sourdough bread! hold it vegan and drizzle it with olive oil, or upload shaved pecorino cheese for delicious intensity- both way, I’m a hundred% certain you’ll love this one!

Brothy Beans


White Beans: these days, we’ve used canned white beans (or cannellini beans) to hold it rapid & easy- but surely, almost any bean will work here. you could additionally use dry beans and make your own brothy beans from scratch (see recipe notes).

Kale: Tuscan kale or lacinato kale works exceptional right here. however different vegetables work too, even spinach.

Olives & Capers: Buttery castelvetrano olives are first-class right here, however other moderate olives paintings too. If the usage of salty olives like kalamata, use much less salt. Capers are elective but tasty.

Roasted Peppers: Jarred roasted peppers make this short and easy, but if you don’t have them, feel unfastened to sub a medium diced tomato, canned diced tomato, or diced purple bell pepper.

Bread: a crusty loaf of sourdough bread is brilliant here.

Lemon Zest: If you may music down a Meyer Lemon, it will increase this, however regular lemon zest is best too.

Veggie broth: I used water and a teaspoon of veggie bouillon paste.

*See the recipe card for specific components.


Step one: Make the Garlic Toast. warmness olive oil in a skillet and upload a smashed garlic clove. once fragrant add slices of sourdough bread, toasting over medium-low warmth till crispy on each facets.

Step two: at the equal time make the Brothy Beans. Saute onion until fragrant, add roasted pepper, olives, and chili flakes.

upload white beans, broth, capers if the use of, seasonings and kale, cowl and simmer for five minutes. adjust salt and seasonings to taste.

Step three: gather! place a piece of garlic toast in a huge shallow bowl. Divide the beans and broth.

Step four: Garnish. add the lemon zest and an awesome drizzle of olive oil. clean herbs are fine here too- Italian parsley or basil. upload a few shaved pecorino if you like, or keep it vegan.

Brothy Beans on Garlic Toast

Brothy Beans on Garlic Toast

Flavorful Brothy Beans with Lacinato kale, roasted peppers, olives, capers and lemon zest served over crispy garlic-infused sourdough toast, prepared in below half-hour!
prep time
5 mins
cooking time
20 mins
total time
25 mins



  • 2 slices sourdough bread (3/4 inch thick)

  • 3 tablespoons olive oil

  • 1 fat garlic clove, smashed

  • Quick Brothy Beans (see notes for dry beans)

  • 1 tablespoon olive oil

  • 1 fat shallot, diced

  • 1/4 teaspoon chili flakes (or Aleppo or Urfa Biber)

  • 1/2 cup roasted bell pepper ( or sub-fresh red bell pepper or diced tomato)

  • 1/4 cup castelvetrano olives (or other olives) cut in half

  • 1 tablespoon capers (optional)

  • 1 cup Lacinato Kale, packed, torn, thick ribs removed

  • 14-ounce can of cannellini beans, or white beans, drained (see notes for dry beans)

  • 1–1 1/2 cups veggie broth or chicken stock, (or sub water, plus 1 teaspoon Vegetable Boullion paste)

  • 1/2 teaspoon dried thyme (or oregano, sage or rosemary- feel free to use 1 teaspoon fresh)

  • 1/2–1 teaspoon paprika or smoked paprika

  • 1/4 teaspoon salt

  • cracked pepper to taste

  • 1–2 teaspoons Lemon zest (Meyer Lemon is nice)

  • Garnish: fresh Italian parsley ( or basil), Olive oil, Shaved Pecorino (optional)

  • Cook Mode Prevent your screen from going dark


Make the Garlic-infused Toast: warmness oil in a huge skillet over medium heat, upload the smashed garlic clove, and swirl. as soon as golden and aromatic, set the garlic apart, and upload the bread, toasting slowly on each side, till crispy, turning warmth to medium-low or low. ensure the bread is nicely lined in olive oil, adding more as needed. I typically depart the toast on low heat at the same time as I make the brothy beans.
on the same time, make the Brothy Beans: warmth oil in a medium pot or dutch oven over medium heat, and saute the shallot until aromatic and golden. upload the chili flakes and smashed garlic from the bread skillet. upload the roasted bell pepper, olives, capers, and torn kale, and saute for two-three minutes, breaking up the garlic clove a chunk. upload the drained beans, broth, paprika, thyme, salt and pepper. cowl and produce to a simmer on low for 5 mins. If the broth has decreased, experience free to feature a touch more, so you have at the least 1 cup ( or extra is excellent too). Stir in lemon zest, flavor and adjust salt, pepper and chili flakes.
collect: place a crispy toasted sourdough toast in a extensive shallow bowl. top with half of the beans and broth.
Garnish with extra lemon zest, a drizzle of olive oil, sparkling Italian parsley and optionally available shaved pecorino cheese. Makes 2 hearty servings.


sense loose to make Brothy Beans from dry beans. Soak 1 pound dry beans for six-eight hours in big bowl of bloodless water to quicken cooking time. Drain. In a heavy backside pot, saute aromatics (half onion, diced, or 2 shallots, and four-8 garlic cloves, tough chopped) in 1 tablespoon olive oil. add some bay leaves, dry or clean herbs (thyme, oregano, sage or rosemary). add rinsed drained beans and cowl with 2 inches of water. experience unfastened to salt (but if your beans or vintage, wait to salt till the give up). carry to a tough boil for 10 minutes. cowl and simmer on low until the beans are gentle 1-three hours (relying on their length) checking every half hour or so , including greater water as essential. Season to taste with salt and pepper. upload a pair drops of AC vinegar for a hint of acid if you like. Beans will keep as much as five days inside the fridge, or experience unfastened to freeze. Use 1 half cups of beans for this recipe and 1 cup of bean broth. you can now not need to add more salt.
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