These creamy pesto beans are pulled together in just 30 minutes.

For a heartier meal, serve the beans over whole-grain pasta, letting the sauce coat every bite.

Fiber-rich cannellini beans are added to shallots and garlic, which are sauteed in heart-healthy extra-virgin olive oil.

an image of the White Beans with Creamy Pesto Sauce

Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Abby Armstrong

Stir in 13 cup cream and 13 cup broth; bring to a simmer over medium-high heat.

Stir in rinsed beans and return to a simmer.

Remove from heat and stir in 13 cup pesto, 14 cup basil and 1 tablespoon lemon juice.

an image of the ingredients to make the White Beans with Creamy Pesto Sauce

Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Abby Armstrong

Let cool slightly for 3 minutes, then gradually stir in 34 cup Parmesan until melted.

Garnish with additional basil, if desired.

Serve with toasted baguette.

Garlic and seasonings sautéing in a skillet on a stovetop.

Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Abby Armstrong

Nutrition Information

Serving Size: 34 cup beans & 1 oz.

The name just varies based on the manufacturer.

This recipe is best served the day you make it.

White beans over creamy pesto sauce in a skillet.

Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Abby Armstrong

However, you might store it in an airtight container in the refrigerator for up to 4 days.

Reheat it in the microwave, and add a little broth if its too thick.

We would pair this recipe with a salad like ourBasic Green Salad with Vinaigrettefor a well-rounded meal.

White beans in a creamy pesto sauce with basil, served in a skillet with a wooden spoon.

Photographer: Morgan Hunt Glaze, Food Stylist: Julian Hensarling, Prop Stylist: Abby Armstrong