Lemon and Herb White Beans on Toast

Lemon and Herb White Beans on Toast

Keep it light and simple this summer with our comforting and veggie-friendly Lemon and Herb White Beans on Toast. For a tangy compliment to the savory beans, we’ve chosen to go with a sourdough boule, but any crusty bread will work just fine. Enjoy this recipe as a small plate appetizer or for a more complete meal, we suggest pairing this meatless dish with a large crunchy salad like our Green Bean Summer Salad or Beet, Barley, and Blue Cheese Salad

Lemon and Herb White Beans on Toast

  • Servings: 4
  • Difficulty: 40 minutes
  • Print


  • 1 (15.5 oz) can cannellini beans, drained and rinsed
  • 2 cups vegetable broth
  • 3 sprigs fresh thyme, plus extra for garnish
  • 2 sprigs fresh rosemary
  • ¼ tsp garlic powder
  • 1 tbsp fresh lemon juice, plus extra for garnish
  • 4 slices sourdough bread, toasted
  • 2 tbsp shredded parmesan cheese


1) Combine 1 can cannellini beans, 2 cups vegetable broth, 3 sprigs thyme, 2 sprigs rosemary, ¼  tsp garlic powder, ¼ tsp kosher salt, and ¼ tsp ground black pepper in a Suvie pan. Insert the pan into the bottom zone of your Suvie, input settings, and cook now.

Suvie Cook Settings

Bottom Zone: Roast at 375°F for 1 hour

Top Zone: None

2) After cooking, remove pan from Suvie and stir in 1 tbsp lemon juice. 

3) Serve beans over toasted sourdough and garnish with fresh thyme, lemon juice, fresh pepper, and 2 tbsp shredded parmesan cheese.


Nutritional Information per serving (4 servings per recipe): Calories 280, Total Fat 1.6g, Total Carbohydrates 46.1g, Total Sodium 858.9mg, Total Protein 9g

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