33+ Delicious Italian Bean Recipes You Need to Try

Italian cuisine is beloved worldwide for its rich flavors, simple ingredients, and comforting dishes.

One of the key ingredients in traditional Italian cooking is beans, which are not only versatile but also packed with nutrients.

Whether it’s a hearty soup, a savory stew, or a fresh salad, Italian beans bring warmth, texture, and depth to every meal.

In this article, we’ll explore a collection of mouthwatering Italian bean recipes that will transport your taste buds straight to the heart of Italy.

Get ready to enjoy some of the best dishes made with beans, featuring delicious herbs, tomatoes, and the finest olive oil.

33+ Delicious Italian Bean Recipes You Need to Try

Italian bean recipes offer a variety of tastes and textures, from the creamy white beans in a classic minestrone to the hearty, rich flavors of fagioli.

These dishes not only bring warmth and comfort but also showcase the beauty of Italian cooking with simple, wholesome ingredients.

Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, there’s an Italian bean recipe for every occasion.

Try them out, and let the taste of Italy fill your home with delicious aromas and unforgettable flavors.

Italian White Bean and Spinach Soup

This hearty soup combines Italian white beans, like cannellini or borlotti, with fresh spinach in a flavorful broth. It’s a comforting yet light option, offering plenty of fiber and healthy fats while remaining low in carbs. This is an ideal keto lunch that will keep you full without derailing your diet.

Ingredients:

• 1 can of cannellini beans (drained and rinsed)
• 3 cups spinach (fresh)
• 1 tbsp olive oil
• 1 clove garlic (minced)
• 1 small onion (chopped)
• 3 cups chicken broth (or vegetable broth for a vegetarian version)
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp parmesan cheese (optional, for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the garlic and onion, and sauté until soft and translucent, about 5 minutes.
2. Add the chicken broth and dried thyme to the pot and bring to a simmer.
3. Stir in the beans and spinach, allowing the spinach to wilt. Continue simmering for 5-10 minutes to blend the flavors.
4. Season with salt and pepper to taste.
5. If desired, garnish with freshly grated parmesan cheese for an added touch of richness.

This Italian White Bean and Spinach Soup is a great low-carb option that doesn’t sacrifice flavor. The white beans provide fiber and a creamy texture, while the spinach adds a burst of nutrients. It’s a quick and easy dish to prepare, making it perfect for busy keto lunches. Serve it with a side of grilled chicken or some avocado slices for an extra boost of healthy fats.

Keto Tuscan Bean Salad

A light, refreshing salad that features roasted Italian beans, fresh herbs, and a zesty lemon dressing. This Keto Tuscan Bean Salad is an excellent option for a filling lunch that stays within your low-carb goals. It’s full of vibrant flavors and textures, making it perfect for meal prepping or a satisfying midday meal.

Ingredients:

• 1 can of chickpeas (or cannellini beans, drained and rinsed)
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 cup cherry tomatoes (halved)
• 1/4 cup red onion (thinly sliced)
• 1/4 cup fresh basil (chopped)
• 1 tbsp lemon juice
• 1 tbsp red wine vinegar
• Salt and pepper to taste
• 1/4 cup feta cheese (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the chickpeas (or cannellini beans) in olive oil and dried oregano. Spread them on a baking sheet and roast for about 20 minutes, or until crispy and golden.
3. While the beans roast, combine the cherry tomatoes, red onion, and basil in a bowl.
4. In a small bowl, whisk together lemon juice, red wine vinegar, salt, and pepper to create the dressing.
5. Once the beans are roasted, allow them to cool for a few minutes before adding them to the salad bowl.
6. Pour the dressing over the salad, tossing gently to combine. Top with feta cheese if desired.

This Keto Tuscan Bean Salad is a versatile and delicious option for anyone looking for a refreshing lunch. The roasted beans offer a satisfying crunch while the fresh tomatoes and herbs add vibrant, tangy flavors. It’s a perfect option for those on a keto diet, as it’s low in carbs yet full of satisfying fiber and healthy fats. The salad can be prepared ahead of time, making it a great meal prep option.

Zucchini Noodles with Italian Bean Pesto

A twist on traditional pesto pasta, this low-carb recipe replaces pasta with zucchini noodles and pairs it with a creamy, nutty Italian bean pesto. The beans provide a creamy texture and boost of protein, while the zucchini offers a refreshing, crunchy base that’s both
Ingredients:

• 2 medium zucchinis (spiralized into noodles)
• 1/2 cup cannellini beans (cooked or canned)
• 1/4 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts for a variation)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 cup parmesan cheese
• 1 garlic clove
• Salt and pepper to taste
• 1 tbsp olive oil (for sautéing zucchini noodles)

Instructions:

1. In a food processor, combine the cannellini beans, fresh basil, pine nuts, olive oil, lemon juice, parmesan cheese, and garlic. Blend until smooth, adding salt and pepper to taste.
2. Heat a tablespoon of olive oil in a pan over medium heat. Add the zucchini noodles and sauté for 3-4 minutes until tender, but still al dente.
3. Remove the noodles from the heat and toss them with the bean pesto until evenly coated.
4. Serve warm, topped with extra parmesan cheese if desired.

This Zucchini Noodles with Italian Bean Pesto is a light yet filling keto lunch option. The creamy pesto made with cannellini beans offers a rich, savory flavor, and the zucchini noodles provide a crunchy base without the carbs found in traditional pasta. This dish is perfect for those on a low-carb or keto diet and can be enjoyed warm or cold for a quick, satisfying lunch.

Keto Italian Bean Stew

This comforting Italian Bean Stew is a hearty and flavorful low-carb option for lunch. With a rich tomato base and savory herbs, this dish combines cannellini beans, zucchini, and aromatic spices. It’s the perfect stew to fill you up without going overboard on carbs,
Ingredients:

• 1 can cannellini beans (drained and rinsed)
• 2 medium zucchinis (diced)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 2 cups low-sodium vegetable broth
• 1 can crushed tomatoes (low-carb version)
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the garlic and onion, and sauté until fragrant and translucent, about 5 minutes.
2. Add the zucchini and sauté for an additional 2-3 minutes.
3. Pour in the vegetable broth and crushed tomatoes. Stir in the cannellini beans, basil, oregano, and red pepper flakes if using.
4. Bring the stew to a simmer, and cook for about 20-25 minutes to allow the flavors to meld.
5. Season with salt and pepper to taste.
6. This Keto Italian Bean Stew is a hearty, comforting dish that will satisfy your hunger while keeping carbs in check. The combination of beans, zucchini, and tomato creates a flavorful base, enhanced by aromatic herbs. It’s an ideal meal for chilly days and can be made in advance for a filling and nutritious lunch.

Italian Bean and Roasted Pepper Salad

This Italian Bean and Roasted Pepper Salad is a fresh, vibrant dish with bold flavors. Roasted peppers, fresh herbs, and white beans create a simple yet satisfying salad that is perfect for a keto lunch. The addition of olive oil and vinegar gives it a tangy dressing that complements the beans and vegetables.

Ingredients:

• 1 can cannellini beans (drained and rinsed)
• 2 red bell peppers (roasted and sliced)
• 1 small cucumber (diced)
• 1/4 cup red onion (thinly sliced)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tbsp fresh basil (chopped)
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh lemon juice (optional, for extra zing)

Instructions:

1. To roast the bell peppers, place them under the broiler for about 5-7 minutes, turning them occasionally, until the skin is charred. Place them in a bowl, cover with a cloth, and let them steam for 10 minutes. Peel the skin off and slice the peppers.
2. In a large bowl, combine the cannellini beans, roasted peppers, cucumber, and red onion.
3. In a separate small bowl, whisk together the olive oil, red wine vinegar, basil, oregano, salt, and pepper.
4. Drizzle the dressing over the salad and toss to combine.
5. If desired, add a squeeze of fresh lemon juice for an extra burst of flavor.

This Italian Bean and Roasted Pepper Salad is a delightful, low-carb lunch option full of fresh flavors and textures. The creamy beans pair beautifully with the smoky roasted peppers and crisp cucumber. It’s a refreshing, nutrient-packed meal that’s perfect for keto diets and can be easily prepared in advance for busy days.

Italian Bean and Arugula Frittata

This Italian Bean and Arugula Frittata is a light, protein-packed meal that combines beans with eggs, cheese, and fresh arugula. It’s a simple yet satisfying keto-friendly lunch option, offering a perfect balance of fats, protein, and fiber while keeping the carbs low.

Ingredients:

• 4 large eggs
• 1/2 cup cooked cannellini beans
• 1/2 cup fresh arugula (chopped)
• 1/4 cup grated parmesan cheese
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1/4 cup red onion (chopped)
• 1/4 cup sun-dried tomatoes (chopped, optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the chopped red onion and sauté until softened, about 5 minutes.
3. Add the cannellini beans and cook for another 2 minutes, stirring to heat them through.
4. In a bowl, whisk together the eggs, garlic powder, parmesan cheese, salt, and pepper.
5. Stir in the chopped arugula and sun-dried tomatoes (if using).
6. Pour the egg mixture into the skillet, making sure the beans and onions are evenly distributed.
7. Cook on the stovetop for 2-3 minutes, then transfer the skillet to the oven and bake for 10-12 minutes, or until the eggs are set and the top is golden.
8. Let the frittata cool slightly before slicing into wedges and serving.

This Italian Bean and Arugula Frittata is a savory, low-carb meal that’s perfect for a light lunch. The eggs provide plenty of protein, while the beans and arugula add flavor and fiber. This dish is easy to make, filling, and can be served warm or at room temperature, making it an excellent option for meal prep.

Keto Italian Bean and Sausage Skillet

Keto Italian Bean and Sausage Skillet combines savory Italian sausage with beans and vegetables in one easy dish. The beans provide a creamy texture, while the sausage adds rich, spicy flavor. It’s a filling and satisfying meal that fits perfectly into a low-carb diet, with plenty of protein and healthy fats.

Ingredients:

• 2 Italian sausages (preferably mild or spicy, depending on your preference)
• 1 can cannellini beans (drained and rinsed)
• 1 zucchini (sliced)
• 1/2 cup cherry tomatoes (halved)
• 2 tbsp olive oil
• 2 cloves garlic (minced)
• 1/4 tsp red pepper flakes (optional)
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Remove the sausages from their casings and crumble the meat into bite-sized pieces.
2. Heat olive oil in a large skillet over medium heat. Add the crumbled sausage and cook until browned, breaking it apart as it cooks.
3. Add the garlic and red pepper flakes (if using), and sauté for 1 minute until fragrant.
4. Stir in the zucchini and cherry tomatoes, cooking for another 4-5 minutes until the vegetables soften.
5. Add the cannellini beans, basil, salt, and pepper to the skillet, stirring to combine. Cook for an additional 3-4 minutes until heated through.
6. Garnish with fresh parsley before serving.

This Keto Italian Bean and Sausage Skillet is a perfect combination of flavors and textures, with savory sausage, creamy beans, and fresh vegetables. It’s a one-pan meal that’s quick to make and packed with protein and healthy fats, making it a great low-carb lunch option. The spices and herbs add a depth of flavor that will keep you coming back for more.

Keto Bean-Stuffed Bell Peppers

These Keto Bean-Stuffed Bell Peppers are a satisfying, flavorful meal packed with protein and healthy fats. The bell peppers are stuffed with a mixture of cannellini beans, ground turkey, and Italian spices, then baked to perfection. It’s a creative and delicious way to enjoy beans on a keto diet.

Ingredients:

• 4 large bell peppers (any color)
• 1 lb ground turkey (or ground beef for a richer flavor)
• 1 can cannellini beans (drained and rinsed)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup parmesan cheese
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp dried basil
• Salt and pepper to taste
• 1/4 cup tomato sauce (optional, for extra flavor)
• Olive oil for drizzling

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes. Set the peppers aside.
3. In a large skillet, cook the ground turkey over medium heat until browned, breaking it up as it cooks.
4. Add the cannellini beans, oregano, garlic powder, basil, salt, and pepper to the skillet. Stir to combine and cook for another 3-4 minutes.
5. Stuff the prepared bell peppers with the turkey and bean mixture, pressing the filling down gently.
6. Top each stuffed pepper with mozzarella and parmesan cheese.
7. Place the stuffed peppers in a baking dish and drizzle with olive oil. Bake for 20-25 minutes, until the peppers are tender and the cheese is melted and golden.
8. Serve with a drizzle of tomato sauce, if desired.

These Keto Bean-Stuffed Bell Peppers are a delicious and hearty low-carb meal that will satisfy your hunger. The combination of ground turkey, cannellini beans, and melted cheese is not only tasty but also full of healthy fats and protein. They’re easy to prepare, and the peppers provide a natural, crunchy base for the flavorful stuffing. A perfect lunch option that feels indulgent without the carbs.

Italian Bean and Roasted Tomato Bake

Bean and Roasted Tomato Bake is a warm, flavorful dish featuring roasted tomatoes, cannellini beans, and Italian herbs. It’s a low-carb, keto-friendly way to enjoy a comforting, cheesy bake that’s packed with vegetables and protein. The combination of beans and tomatoes creates a satisfying texture, while the melted cheese adds richness.

Ingredients:

• 2 cups cherry tomatoes (halved)
• 1 can cannellini beans (drained and rinsed)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a baking dish, toss the cherry tomatoes with olive oil, garlic powder, oregano, thyme, salt, and pepper. Roast in the oven for 15 minutes, until the tomatoes soften and release their juices.
3. Add the cannellini beans to the roasted tomatoes and stir to combine. Sprinkle the mozzarella and parmesan cheese over the top.
4. Return the dish to the oven and bake for another 10-15 minutes, until the cheese is melted and golden.
5. Garnish with fresh basil before serving.

The Italian Bean and Roasted Tomato Bake is a perfect low-carb lunch for those who crave a comforting, cheesy dish without the carbs. The roasted tomatoes bring a burst of sweetness that complements the creamy beans, while the cheese adds richness and flavor. It’s an easy, satisfying meal that can be made in advance and enjoyed throughout the week.

Keto Italian Bean and Eggplant Parmesan

Keto Italian Bean and Eggplant Parmesan is a delicious twist on the classic eggplant parmesan, featuring cannellini beans in place of breadcrumbs for a low-carb option. The eggplant is roasted and layered with tomato sauce, beans, and mozzarella cheese, creating a hearty and satisfying dish that’s both keto-friendly and packed with flavor.

Ingredients:

• 2 medium eggplants (sliced into 1/2-inch rounds)
• 1 can cannellini beans (drained and rinsed)
• 1 cup marinara sauce (sugar-free)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Lay the eggplant slices on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt, pepper, and dried herbs.
3. Roast the eggplant for 20-25 minutes, flipping halfway through, until golden and tender.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom.
5. Layer the roasted eggplant slices in the dish, followed by a layer of cannellini beans, a little marinara sauce, and a sprinkle of mozzarella and parmesan cheese. Repeat the layers until all ingredients are used.
6. Top the final layer with mozzarella and parmesan cheese.
7. Bake for 15-20 minutes, until the cheese is melted and bubbly.
8. Garnish with fresh basil before serving.

This Keto Italian Bean and Eggplant Parmesan is a perfect low-carb, keto-friendly lunch that still feels indulgent. The roasted eggplant provides a tender, flavorful base, while the cannellini beans add creaminess and protein. It’s a satisfying, cheesy dish that will remind you of the classic eggplant parmesan, without the carbs.

Italian Bean and Shrimp Salad

This Italian Bean and Shrimp Salad combines succulent shrimp with cannellini beans, fresh vegetables, and an Italian-inspired dressing. It’s a light yet filling salad that’s perfect for a keto lunch, providing a good balance of protein, healthy fats, and fiber, all while keeping carbs low.

Ingredients:

• 1 lb large shrimp (peeled and deveined)
• 1 can cannellini beans (drained and rinsed)
• 1 cucumber (diced)
• 1/4 cup red onion (thinly sliced)
• 1/2 cup cherry tomatoes (halved)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Season with salt, pepper, and garlic powder.
2. In a large bowl, combine the cannellini beans, cucumber, red onion, and cherry tomatoes.
3. In a small bowl, whisk together the remaining tablespoon of olive oil, red wine vinegar, dried oregano, salt, and pepper.
4. Toss the shrimp and the salad ingredients with the dressing until everything is evenly coated.
5. Garnish with fresh parsley and serve immediately.

This Italian Bean and Shrimp Salad is a light, refreshing, and flavorful lunch that’s perfect for keto dieters. The shrimp provide a nice protein boost, while the cannellini beans offer a creamy texture and fiber. The tangy dressing and fresh vegetables make it a satisfying, low-carb meal that is full of Italian-inspired flavors.

Keto Italian Bean and Chicken Casserole

This Keto Italian Bean and Chicken Casserole is a comforting, one-pan meal that combines tender chicken with cannellini beans, tomatoes, and a medley of Italian herbs. It’s an easy-to-make, filling dish that’s perfect for a keto lunch, providing plenty of protein, healthy fats, and fiber without the carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 can cannellini beans (drained and rinsed)
• 1 cup diced tomatoes (canned, no sugar added)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder, and cook for 6-7 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the cannellini beans and diced tomatoes, stirring to combine. Season with dried basil and oregano.
4. Place the chicken breasts back into the skillet, spooning some of the bean mixture over the top.
5. Sprinkle the shredded mozzarella and grated parmesan cheese over the chicken and beans.
6. Transfer the skillet to the oven and bake for 15-20 minutes, until the cheese is melted and bubbly.
7. Garnish with fresh parsley before serving.

This Keto Italian Bean and Chicken Casserole is a comforting, hearty dish that combines protein-packed chicken with creamy cannellini beans and melty cheese. The combination of Italian herbs and tomatoes adds a burst of flavor, making this casserole a satisfying lunch that’s perfect for a low-carb lifestyle. It’s a simple one-pan meal that’s both filling and nutritious.

Keto Italian Bean and Broccoli Frittata

This Keto Italian Bean and Broccoli Frittata is a savory, nutrient-dense meal that’s perfect for a low-carb lunch. Packed with cannellini beans, fresh broccoli, and eggs, this frittata is a great source of protein and healthy fats. The Italian herbs give it a delicious, aromatic
Ingredients:

• 6 large eggs
• 1 cup cooked broccoli florets (chopped)
• 1/2 can cannellini beans (drained and rinsed)
• 1/4 cup grated parmesan cheese
• 1/4 cup shredded mozzarella cheese
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh basil (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the broccoli and sauté for 2-3 minutes until slightly tender.
3. In a bowl, whisk together the eggs, parmesan, mozzarella, dried oregano, garlic powder, salt, and pepper.
4. Add the cannellini beans to the skillet, then pour the egg mixture over the vegetables and beans, spreading them evenly.
5. Cook on the stovetop for 3-4 minutes, then transfer the skillet to the oven.
6. Bake for 12-15 minutes, or until the eggs are set and lightly golden.
7. Garnish with fresh basil before slicing and serving.

The Keto Italian Bean and Broccoli Frittata is a satisfying, low-carb dish full of protein, healthy fats, and fiber. The combination of beans, eggs, and broccoli creates a rich, creamy texture, while the Italian herbs bring a burst of flavor. It’s a great meal for breakfast, lunch, or dinner and can be made in advance for a quick, filling meal during the week.

Italian Bean and Kale Soup

This Italian Bean and Kale Soup is a light yet hearty meal that is perfect for a keto lunch. The combination of cannellini beans, fresh kale, and a rich vegetable broth creates a flavorful, low-carb soup that will keep you satisfied without breaking your carb limit. It’s easy to prepare and full of nourishing ingredients.

Ingredients:

• 1 can cannellini beans (drained and rinsed)
• 2 cups fresh kale (chopped)
• 1 medium onion (chopped)
• 2 cloves garlic (minced)
• 3 cups low-sodium vegetable broth
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh lemon juice (optional, for a bright finish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 4-5 minutes until fragrant and translucent.
2. Stir in the kale and cook for another 2-3 minutes until the leaves wilt slightly.
3. Add the vegetable broth, cannellini beans, oregano, and red pepper flakes (if using). Stir to combine and bring the soup to a simmer.
4. Let the soup cook for 15-20 minutes, allowing the flavors to meld.
5. Season with salt and pepper to taste.
6. Optional: Add a squeeze of fresh lemon juice for a burst of acidity.
7. Serve hot, garnished with extra kale or fresh herbs if desired.

The Italian Bean and Kale Soup is a simple, nourishing dish that is ideal for a low-carb, keto lunch. It’s light but filling, with a rich broth and hearty beans. The kale adds an earthy, nutritious component, and the optional lemon juice gives the soup a fresh, zesty finish. It’s easy to make, perfect for meal prep, and can be enjoyed throughout the week.

Keto Italian Bean and Zucchini Stir-Fry

This Keto Italian Bean and Zucchini Stir-Fry is a flavorful and quick dish that’s perfect for lunch. With cannellini beans, zucchini, and Italian herbs, this stir-fry is a light but satisfying meal that’s rich in fiber, healthy fats, and protein. The dish comes together in less than 20 minutes, making it a great option for busy days.

Ingredients:

• 1 can cannellini beans (drained and rinsed)
• 2 medium zucchinis (sliced into half-moons)
• 1/2 red bell pepper (sliced)
• 2 tbsp olive oil
• 1 tsp dried basil
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the zucchini and red bell pepper and sauté for 5-7 minutes until the vegetables begin to soften.
2. Add the cannellini beans to the skillet and stir to combine. Cook for an additional 3-4 minutes until the beans are heated through.
3. Stir in the dried basil, garlic powder, red pepper flakes (if using), salt, and pepper. Continue to cook for another 2-3 minutes until everything is well coated and tender.
4. Garnish with fresh parsley before serving.

This Keto Italian Bean and Zucchini Stir-Fry is a light, quick, and flavorful meal that’s perfect for anyone following a low-carb or keto diet. The cannellini beans provide a creamy texture, while the zucchini adds a fresh, crunchy bite. It’s a quick and easy recipe that’s ready in under 20 minutes, making it a perfect choice for busy lunches.

Note: More recipes are coming soon