Directions
- 1Heat a pan over medium heat and sauté the sliced onion for 10–15 minutes until deeply caramelized. Add a splash of water if needed.
- 2Add garlic, sundried tomatoes, Italian herbs, and chili flakes. Stir for another minute.
- 3Mix in the balsamic vinegar, tomato paste, and nutritional yeast. Cook for 2 minutes.
- 4Pour in the butterbeans with their liquid and the veggie broth. Let simmer for 10 minutes until thickened.
- 5Stir in fresh parsley, lemon zest, and lemon juice. Taste and adjust seasoning if needed.
- 6Serve with toasted sourdough or toss with pasta for a rich, comforting meal
Ingredients
- 1 large white onion, sliced
- 4 garlic cloves, minced
- 0.5 cup sundried tomatoes, sliced
- 1 tbsp dried Italian herbs
- 1 tsp chili flakes
- 1 tbsp balsamic vinegar
- 2 tbsp nutritional yeast
- 2 cans butterbeans + liquid
- 0.5 cup veggie broth
- 2 tbsp tomato paste
- 1 cup fresh parsley, chopped
- 1 lemon
- 1 lemon juice
Equipment
pan
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