Herby White Beans Recipe With Roasted Broccolini Is High Protein, High Fiber (9 Ingredients, 30 Minutes) High Protein Recipes High Fiber Recipes Gluten-free Vegan Side Dishes Salads Menopause Recipes Vegetables

The combination of the fresh and zesty flavor from lemony, herby beans paired with the umami from the charred broccolini is enough to tickle anyone’s taste buds. This dish is so easy to whip up and is always a crowd-pleaser. It’s also perfect for entertaining, as you can prep the beans ahead of time and then roast the broccolini right before serving.

Here is your shopping list for this herby beans with roasted broccolini recipe from the cookbook Cooking Fast and Slow: Easy, Comforting, (Mostly) Plant-Based Recipes for Busy People: fresh broccolini, olive oil, red onion, fresh garlic, lemons, fresh chives, fresh parsley, fresh basil and cannellini beans.

Photo credit: Issy Croker

Serve the white beans and broccolini as a side dish with dinner or as a vegetarian and vegan lunch or dinner. This high-fiber, high-protein recipe is wonderful for meal prepping, too. Read about the health benefits of fiber and the health benefits of protein.

Photo credit: Issy Croker

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2

Ingredients

• 9 ounces broccolini, trimmed
• 2 tablespoons olive oil, plus extra for drizzling
• 1/2 red onion, finely diced
• 1 garlic clove, finely chopped or grated
• 1 1/2 lemons
• 2 tablespoons fresh chopped chives
• 2 tablespoons fresh chopped parsley
• 1 tablespoon fresh chopped basil
• 15 ounces (1 can) cannellini beans, drained and rinsed
• salt and black pepper

Here's how to make it: 

1. Preheat the oven to 425 degrees F.
2. Put the broccolini on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 15 to 20 minutes, until charred around the edges.
3. Meanwhile, mix the diced onion and garlic in a large bowl with the juice of half a lemon and some salt. Add the chopped herbs along with the cannellini beans. Pour in the 2 tablespoons of olive oil, mix well, and season with salt and pepper.
4. Place a griddle pan over high heat. Slice the remaining lemon in half and griddle, cut side down, until charred, to serve alongside the dish.
5. Pour the beans onto a plate and top with the crisped-up broccolini and the grilled lemon. I enjoy this with a hunk of good crusty bread!

Reprinted with permission from Cooking Fast and Slow by Natalia Rudin, copyright © 2025. Published by Ten Speed Press, a division of Penguin Random House, LLC.

Food photography by Issy Croker.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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