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Cannellini beans are having a moment, and brothy beans are all the rage! Level up your beans with earthy Tuscanini Truffles and sharp parmesan cheese, enjoyed with grilled challah.
1 tablespoon Tuscanini Olive Oil
2 cloves garlic, finely chopped
1/4 yellow onion, finely chopped
2 (13.4-ounce) containers Tuscanini Cannellini Beans
2 cups vegetable broth
1 parmesan rind
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon kosher salt, to taste
1/2 cup freshly grated parmesan cheese
1 tablespoon Tuscanini Minced Truffle
parsley, to serve
grilled bread, to serve
Heat oil in a tall-sided saucepan over medium heat. Add the garlic and onion, cooking for two to three minutes, or until they begin to soften.
Add the beans, broth, parmesan rind, lemon zest and juice.
Cover, and let simmer for 15 to 20 minutes. Season with salt, to taste.
Remove from heat, add parmesan cheese, and Tuscanini Minced Truffle.
Top with parsley and serve with grilled bread.
Sponsored by Tuscanini
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