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

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • 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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