Last year at this time, Alex and I were in the middle of a fantastic trip to Italy. The trip was a gift to me as a thank you for supporting him while he toiled away at a Master’s Degree. He rented an apartment in Florence just a few blocks from il duomo and we enjoyed every bit of our time there. We went to a bunch of museums, sipped prosecco, ate raw cheese and even made our own dinner on occasion from the most amazing fresh vegetables I’ve ever had.
The food in Italy is, of course, one of the most notable parts of the country and it goes far beyond just pasta (though the best dish I had was a mascarpone and porcini mushroom cannelloni that I still day dream about). Italians have the strange ability to make a dish that seems so simple, with just a few ingredients, yet when you taste it there are layers of unexpected deliciousness.
This is my best attempt at a white bean dish that I had at a tiny restaurant somewhere in Florence. It’s just a few ingredients, but the rosemary adds a delicious flavor while the lemon juice really brightens it up and brings out the flavor of the creamy beans. This is a delicious side dish that’s ready in minutes and always reminds me of the best vacation I’ve ever taken.
white beans with rosemary and lemon
makes 5 servings
3 tablespoons extra virgin olive oil, plus a drizzle extra
1/2 medium yellow onion, diced
1 tablespoon fresh rosemary, minced
2 cans cannellini beans, rinsed and drained
Zest and juice of half a lemon
Heat the olive oil in a large skillet over medium heat. Add the onion and saute for 3-4 minutes or until softened and translucent. Add the rosemary and heat until fragrant, about 2 minutes. Stir in the cannellini beans, lemon zest and juice and cook until the beans are heated through. Drizzle a little extra olive oil over the beans, stir, and serve hot.