Description
A delicious and healthy vegetarian version of the classic piccata, featuring cannellini beans for added protein and flavor.
Ingredients
Scale
- 1 cup canned cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup vegetable broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, rinsed
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Cooked pasta or rice (for serving)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
- Stir in the minced garlic and sliced mushrooms, cooking for another 5 minutes until the mushrooms are tender.
- Add the drained cannellini beans, dried oregano, and red pepper flakes (if using). Stir to combine and cook for 2-3 minutes.
- Pour in the vegetable broth and lemon juice, then add the capers. Season with salt and pepper to taste. Let the mixture simmer for about 5 minutes, allowing the flavors to meld.
- Serve the piccata over cooked pasta or rice, garnished with fresh parsley.
Notes
- For added flavor, try incorporating fresh herbs like thyme or basil into the dish.
- Swap out cannellini beans for chickpeas or lentils for a different texture and taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg