Brothy Cacio e Pepe Beans

• servings: 4 servings
• total time: 20 minutes

Ingredients

1 tablespoon unsalted butter

3 tablespoons extra-virgin olive oil, divided

1 medium shallot, minced

3 cloves garlic, minced

1½ teaspoons ground pepper, plus more for garnish

2 cups lower-sodium vegetable broth

¼ teaspoon salt

2 (15-ounce) cans no-salt-added cannellini beans, rinsed

½ cup grated Pecorino Romano cheese

Finely chopped fresh parsley for garnish (optional)

8 slices whole-wheat baguette, lightly toasted

Directions

Melt 1 tablespoon butter with 1 tablespoon oil in a large skillet over medium heat. Add minced shallot and garlic; cook, stirring often, until softened, about 2 minutes. Add 1½ teaspoons pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Stir in 2 cups broth and ¼ teaspoon salt; bring to a boil over medium-high heat. Add rinsed beans; cook, stirring occasionally, until heated through, about 2 minutes.

Divide the bean mixture among 4 bowls. Sprinkle with ½ cup Pecorino and drizzle with the remaining 2 tablespoons oil. Garnish with additional pepper and/or parsley, if desired. Serve with toasted baguette slices.

Nutrition

• Calories: 571 kcal
• Total Fat: 17 g
• Saturated Fat: 5 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Cholesterol: 18 mg
• Sodium: 634 mg
• Total Carbohydrate: 82 g
• Dietary Fiber: 14 g
• Total Sugars: 3 g
• Protein: 25 g