Perfect vegetarian dish for a midweek meal

For a quick meat-free Monday, Tues, Wed… you can’t go wrong with this vegetarian lemon-infused bean broth

  • SERVES: 4
  • PREP TIME: 5 mins
  • COOKING TIME: 15 mins
  • DIFFICULTY: easy
  • PERFECT FOR: midweek meal, healthy meal, lunch, side dish

Vegetarian lemon-infused bean broth

This is a perfect dish as a healthy option with beans and veggies.

Which packs a fresh, zingy kick for the perfect easy Italian inspired meal.

And if you want to mix it up another week, then feel free to adapt this recipe and add some delicious pancetta.

Vegetarian lemon-infused beans broth

Italian cooking

This dish originates from Gennaro Contaldo, whom we all know through Jamie Oliver as his mentor on all things Italian.

Once again, I fall in love with the simplicity of Italian cooking.

Which forces you to really look at your produce and the seasons.

So, the simplest of dishes will blow your tastebuds (and make you a legend in the kitchen) as you let the ingredients do all the talking.

And this dish does the same so you won’t be disappointed.

Gennaro calls for dried cannellini beans which take an overnight soak.

However, this is my cheat’s version so I’ve used tinned cannellini beans, just because I need it to be a dish I can whip up last minute.

And doesn’t need so much time during cooking.

But if you have the foresight to soak beans the evening before, then I recommend doing that.

But you’ll also need to add approx 20 mins to the cooking time, below, when you add in all the veggies, stock and beans together.


Vegetarian lemon-infused bean broth


  • 2 x tinnned cannellini or other white beans (feel free to use dried and soak the night before)
  • 2 tbsp of extra virgin olive oil, plus extra for drizzling
  • 1 carrot, finely chopped
  • ½ red onion, finely chopped
  • a celery stick, finely chopped
  • 1 small courgette, finely chopped
  • 1 garlic clove, finely chopped
  • 2 sprigs of rosemary
  • 800ml of vegetable stock
  • A paring of unwaxed lemon rind and juice of 1 lemon
  • Freshly ground black pepper
  • Salt for seasoning


  • In a large saucepan, heat the extra virgin olive oil and add the carrot, onion, celery, courgette, garlic and rosemary and sweat over a medium heat for about 5 mins.
  • Drain the beans and add to the veggies with the stock and lemon peel, bring to the boil, then reduce the heat and continue to cook for about 10 – 15 mins.
  • About 5 minutes before the end of cooking time, stir in the lemon juice.
  • Remove from the heat and serve immediately with a drizzle of extra virgin olive oil and a grinding of black pepper.

If you’re looking for another simply Italian dish, check out Italian sausage and peas with taglierini

Or some perfect sharing bruschetta ideas, here.