This post may contain affiliate links, please see the privacy policy for details.
These Tuscan white beans are a lemony take on fagioli all’olio, a classic Tuscan side of white beans dressed with olive oil. Aromatic garlic and shallot cook down in oil and then creamy cannellini beans go into the mix, along with aromatic thyme, zesty lemon and salty, savory Parmesan. Enjoy this simple, 25-minute recipe warm from the skillet with warm, toasted baguette, pair it with steaks as a hearty side dish or enjoy a bowl for lunch.
Why You’ll Love It
These lemon white beans simmer in a light sauce flavored with mellow garlic, thyme and fresh lemon for a side dish rich in Tuscan flavors.
Simple yet impressive: This dish is proof that a handful of pantry staples can turn into something that tastes fancier than the effort it takes.
A Tuscan favorite: Fagioli all’olio e limone is a familiar side for Florentine steak and other meat dishes, and a great pick if you’re craving Italian flavors.
Great with bread: Pair it with toasted baguette to mop up the tangy lemony broth.
Goes beyond a side dish: You can spoon the beans over creamy polenta or add a fried egg for a simple lunch or light dinner.
Also try my butter bean stew, cannellini bean sausage skillet, bean soup recipes if you like cooking with beans.
Fagioli all’Olio Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cannellini beans: These Italian white beans have relatively thin skins that will stay intact during a brief simmer.
Extra virgin olive oil: The oil gives the reduced broth a smooth texture and helps the garlic cook gently. Because it’s a main ingredient, I recommend using good quality olive oil. (I love this one!)
Garlic and shallot: Thinly sliced garlic develops a mellow flavor as the shallot softens and loses its raw bite.
Chicken broth and thyme: The broth forms the base of the sauce and whole thyme sprigs add a herby flavor.
Lemon: I add lemon zest and juice near the end of cooking for a fresh, zesty flavor.
Parmesan cheese: Parmesan gives the broth a savory finish.
How to Make Tuscan Cannellini Beans
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Start with cold oil: Add the olive oil, sliced garlic and shallot to the skillet before turning on the heat.
Soften the garlic and shallot: Cook gently until tender.
Add the beans: Stir in the rinsed cannellini beans, chicken broth, thyme, salt and black pepper.
Reduce the broth: Bring the liquid to a boil, lower the heat and simmer until the broth has reduced by half.
Finish with lemon: Stir in the lemon zest and juice and discard the thyme sprigs. Add Parmesan, parsley and cracked black pepper, then serve and enjoy!
Substitutions and Variations
Gluten-free option: Use gluten-free broth and a gluten-free bread in place of the baguette.
Dairy-free version: Omit the Parmesan or use a dairy-free Parmesan alternative.
Extra heat: Add a pinch of red pepper flakes just before serving or offer it at the table so everyone can adjust their own.
Leafy greens: Stir chopped kale or baby spinach into the beans during the final few minutes of cooking.
More herbs: You could add some fresh or dried oregano in place or the thyme or along with it.
Tomatoes: Include sun-dried tomatoes or halved cherry tomatoes with the beans. I like the pops of sweetness these add.
Different cheese: Use Pecorino Romano for a saltier finish or crumbled feta for a softer texture.
Serving Suggestions
As a side dish: We enjoyed a variation of this recipe several times in Italy. This recipe is very similar except not stewed. It makes a great side dish. You can enjoy the beans with Italian steak or Italian stuffed peppers.
With bread: Focaccia or sourdough are so good for mopping up all those delicious flavors!
With a salad: Enjoy panzanella, lemon parmesan chopped salad or one of these Italian salad recipes with your Tuscan white beans.
More ideas: Try it with creamy polenta or with a fried egg on top. You can also serve a scoop cold as part of a salad plate.
Wine pairing: Although you’re probably going to choose a wine based on the protein you’re pairing with the beans, Pinot Grigio goes well with the beans, or you could try a Verdicchio with its green herb notes and subtle almond flavor to complement the olive oil and garlic in the Tuscan bean dish.
How to Store
Store: Keep leftover lemon white beans in an airtight container for up to 4 days.
Freeze: Transfer the cooled beans to a freezer-safe container and freeze for up to 2 months. The beans may soften slightly after freezing.
Thaw: Defrost overnight in the refrigerator before reheating.
Reheat: Warm the beans over medium-low heat with a splash of chicken broth. I found that 60-second intervals in a microwave, stirring between each, works well to reheat them. I recommend covering the beans loosely if you do this.
Top Tips
Use a cold skillet: Gradual heating gives your thin garlic slices time to soften before they start to brown.
Rinse the beans thoroughly: Removing the canning liquid prevents the broth from becoming cloudy or overly thick.
Check the reduction: The broth should lightly coat the beans after reducing by half. If you want a brothier sauce, you can reduce the simmer time.
Add the lemon near the end: I first made this recipe adding lemon juice and zest near the start, but later found adding it later keeps its fresh, sharp flavor better, so I always do that now.
Remove every thyme sprig: Count the sprigs when adding them so none of the woody stems are left behind. The thyme flavor goes into the beans as the dish cooks, but you don’t need to leave the sprigs in there.
Lemony Tuscan White Beans FAQs
Yes. Cannellini beans are mild Italian white beans with thin skins and tender centers.
Continue simmering until the liquid has reduced by half and lightly coats the beans.
This recipe is inspired by the delicious fagioli all’olio e limone we’ve enjoyed in Italy. It’s not exact though. Traditional preparations are simpler and focus on white beans with olive oil; this skillet recipe also contains chicken broth, thyme and Parmesan. Which version is more delicious? That’s hard to say!
Italian White Beans Recipe
Tuscan White Beans
Equipment
Ingredients
- ¼ Cup extra virgin olive oil
- 4 Cloves garlic, peeled and thinly sliced
- 1 medium shallot, peeled and thinly sliced
- 2 Cans cannellini beans, 14-Ounce cans, drained and rinsed
- 1 ½ Cups chicken broth
- 3 Sprigs thyme
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- zest from 1 lemon
- juice of 1 lemon
To Serve
- 3 Tablespoons Parmesan cheese, freshly grated
- 1 Tablespoon fresh parsley, chopped
- lemon slices, optional
- baguette slices, toasted, optional
Instructions
- Add olive oil, garlic and shallots to a large skillet. Cook over medium heat, stirring occasionally, for 5 minutes.
- Add beans, broth, thyme sprigs, salt and pepper.
- Bring to a boil, reduce the heat to low and simmer for 8 to 10 minutes or until the liquid has thickened and reduced by half.
- Stir in the lemon zest and lemon juice. Remove and discard the thyme sprigs.
- Top beans with freshly grated parmesan, lemon slices, chopped parsley and freshly cracked black pepper.
- Serve immediately with toasted baguette slices, if liked.
Notes
Rinse the beans thoroughly: Removing the canning liquid prevents the broth from becoming cloudy or overly thick.
Check the reduction: The broth should lightly coat the beans after reducing by half. If you want a brothier sauce, you can reduce the simmer time.
Add the lemon near the end: I first made this recipe adding lemon juice and zest near the start, but later found adding it later keeps its fresh, sharp flavor better, so I always do that now.
Remove every thyme sprig: Count the sprigs when adding them so none of the woody stems are left behind. The thyme flavor goes into the beans as the dish cooks, but you don’t need to leave the sprigs in there.
Nutrition
These Tuscan white beans, inspired by Italian fagioli all’olie, are flavored with lemon, olive oil, thyme and garlic. A versatile dish that can be lunch, a side dish or a hearty pairing for polenta, pasta or bread, Tuscan cannellini beans take less than half an hour to make from scratch. After enjoying fagioli all’olio e limone several times in Italy, I fully understand why the dish is always a popular addition to a Tuscan table.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
