Vegan Tuscan White Beans

Healthy and light. This can be refrigerated up to two days, but serve it at room temperature.

Original recipe makes 10 servings


3 pounds cooked cannellini beans, drained and rinsed
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
1/3 cup fresh lemon juice
1/3 cup chopped fresh parsley
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh sage
1 tablespoon lemon zest
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon red pepper flakes

  • COOK

    20 mins


    50 mins


  1. Mix cannellini beans, onion, celery, carrot, lemon juice, parsley, olive oil, sage, lemon zest, garlic, salt, and red pepper flakes together in a large bowl; marinate at room temperature for 30 minutes.


Calories: 191 kcal
Carbohydrates: 31.7 g
Cholesterol: 0 mg
Fat: 3.2 g
Fiber: 7.1 g
Protein: 10.2 g
Sodium: 134 mg