Ingredients
1 tbsp unsalted butter
3 tbsp extra-virgin olive oil, divided
1 medium shallot, minced
3 cloves garlic, minced
1½ tsp ground pepper, plus more for garnish
2 cups low-sodium vegetable broth
¼ tsp salt
2 (15-ounce) cans no-salt-added cannellini beans, rinsed
½ cup grated Pecorino Romano cheese OR Feta OR Nutritional Yeast
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.
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