YOUR SOLIN GENERATED RECIPE
Garlic-Herb White Beans with Sautéed Zucchini
Sautéed white beans and zucchini tossed with fragrant garlic and fresh herbs for a vibrant, protein-packed bowl that feels incredibly nourishing.
INGREDIENTS
1 cup Cannellini beans
4 tbsp Nutritional yeast
3 tbsp Hemp hearts
1 tsp Extra virgin olive oil
1 whole Zucchini
2 cup Baby spinach
2 clove Garlic
0.5 tsp Dried oregano
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Lemon juice
PREPARATION
Slice the zucchini into half-moons and finely mince the garlic cloves.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the zucchini slices to the skillet and sauté for 5 minutes until they are tender and lightly browned.
Stir in the minced garlic and dried oregano, cooking for 1 minute until the aromatics are fragrant.
Add the rinsed cannellini beans and nutritional yeast to the pan, stirring to coat the beans in the savory seasoning.
Fold in the baby spinach and cook for 1 to 2 minutes until the leaves are just wilted.
Remove the skillet from the heat and stir in the hemp hearts, lemon juice, sea salt, and black pepper before serving hot.