Flavorful Brothy Beans with Lacinato kale, roasted peppers, olives, capers and lemon zest served over crispy garlic-infused sourdough toast, ready in under 30 minutes! Video.

Flavorful Brothy Beans with Lacinato kale, roasted peppers, olives, capers and lemon zest served over crispy garlic-infused sourdough toast.

Brothy Beans on Garlic Toast is a very easy 30-minute meal that can be made with pantry ingredients, perfect for busy weeknights!

We’ve added kale, green olives, capers, roasted peppers and lemon zest to a can of white beans, with a little veggie broth, and voila- a delicious dinner for two in no time flat.

Plus, it’s a lovely way to make good use of your homemade sourdough bread! Keep it vegan and drizzle it with olive oil, or add shaved pecorino cheese for delicious depth- either way, I’m 100% sure you will love this one!

Brothy Beans on Garlic Toast | 60 Sec Video

ingredients in brothy beans

Ingredient Notes

White Beans: Today, we’ve used canned white beans (or cannellini beans) to keep it fast & simple- but honestly, almost any bean will work here. You can also use dry beans and make your own brothy beans from scratch (see recipe notes).

Kale: Tuscan kale or lacinato kale works best here. But other greens work too, even spinach. 😉

Olives & Capers: Buttery castelvetrano olives are nice here, but other mild olives work too. If using salty olives like kalamata, use less salt. Capers are optional but tasty.

Roasted Peppers: Jarred roasted peppers make this quick and easy, but if you don’t have them, feel free to sub a medium diced tomato, canned diced tomato, or diced red bell pepper.

Bread: a crusty loaf of sourdough bread is AMAZING here.

Lemon Zest: If you can track down a Meyer Lemon, it will elevate this, but regular lemon zest is fine too.

Veggie broth: I used water and a teaspoon of veggie bouillon paste.

*See the recipe card for detailed ingredients.

How to Make Brothy Beans On Garlic Toast

Step one: Make the Garlic Toast. Heat olive oil in a skillet and add a smashed garlic clove. Once fragrant add two slices of sourdough bread, toasting over medium-low heat until crispy on both sides.

2 pieces of toast in a skillet with olive oil and smashed garlic clove

Step Two: At the same time make the Brothy Beans. Saute onion until fragrant, add roasted pepper, olives, and chili flakes.

sautéing onion, pepper and wolves

Add white beans, broth, capers if using, seasonings and kale, cover and simmer for 5 minutes. Adjust salt and seasonings to taste.

stirring the  the brothy beans

Step Three: Assemble! Place a piece of garlic toast in a wide shallow bowl. Divide the beans and broth.

simmering the brothy beans

Step Four: Garnish. Add the lemon zest and a good drizzle of olive oil. Fresh herbs are nice here too- Italian parsley or basil. Add some shaved pecorino if you like, or keep it vegan.

Brothy Beans on Garlic Toast

Recipe Faqs

Can the Brothy Beans be made ahead?

Yes, make the beans up to 4 days ahead and refrigerate.

Can the Brothy Beans be frozen?

Yes, freeze right in the broth for up to 6 months.

What are the best beans to use?

Large white beans are best here- cannellini beans, great northern white beans, corona beans- but almost any creamy bean will work nicely. Chickpeas, pinto beans, red beans, etc.

Can I use dry beans?

Absolutely! See the recipe notes for making a big batch of brothy beans with dried beans.

I hope you enjoyed this easy meal as much as we have! Let us know in the comments below and don’t forget to rate the recipe!



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Brothy Beans with lacinato kale, roasted peppers, olives, capers and lemon zest over garlic-infused  Sourdough Bread -a simple pantry meal that can be made in under 30 minutes! Vegan adaptable.

Brothy Beans on Garlic Toast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: main
  • Method: stovetop
  • Cuisine: american
  • Diet: Vegetarian


Brothy Beans with lacinato kale, roasted peppers, olives, capers and lemon zest over garlic-infused  Sourdough Bread -a simple pantry meal that can be made in under 30 minutes! Vegan adaptable.


Units Scale
  • 2 slices sourdough bread (3/4 inch thick)
  • 3 tablespoons olive oil
  • 1 fat garlic clove, smashed

Quick Brothy Beans (see notes for dry beans)

  • 1 tablespoon olive oil
  • 1 fat shallot, diced
  • 1/4 teaspoon chili flakes (or Aleppo or Urfa Biber)
  • 1/2 cup roasted bell pepper ( or sub-fresh red bell pepper or diced tomato)
  • 1/4 cup castelvetrano olives (or other olives) cut in half
  • 1 tablespoon capers (optional)
  • 1 cup Lacinato Kale, packed, torn, thick ribs removed
  • 14-ounce can of cannellini beans, or white beans, drained (see notes for dry beans)
  • 11 1/2 cups veggie broth or chicken stock, (or sub water, plus 1 teaspoon Vegetable Boullion paste)
  • 1/2 teaspoon dried thyme (or oregano, sage or rosemary- feel free to use 1 teaspoon fresh)
  • 1/21 teaspoon paprika or smoked paprika
  • 1/4 teaspoon salt
  • cracked pepper to taste
  • 12 teaspoons Lemon zest (Meyer Lemon is nice)
  • Garnish: fresh Italian parsley ( or basil), Olive oil, Shaved Pecorino (optional)


  1. Make the Garlic-infused Toast: Heat oil in a large skillet over medium heat, add the smashed garlic clove, and swirl. Once golden and fragrant, set the garlic aside, and add the bread, toasting slowly on each side, until crispy, turning heat to medium-low or low. Make sure the bread is nicely coated in olive oil, adding more as needed. I usually leave the toast on low heat while I make the brothy beans.
  2. At the same time, make the Brothy Beans:  Heat oil in a medium pot or dutch oven over medium heat, and saute the shallot until fragrant and golden. Add the chili flakes and smashed garlic from the bread skillet.  Add the roasted bell pepper, olives, capers, and torn kale, and saute for 2-3 minutes, breaking up the garlic clove a bit. Add the drained beans, broth, paprika, thyme, salt and pepper. Cover and bring to a simmer on low for 5 minutes.  If the broth has reduced, feel free to add a little more, so you have at least 1 cup ( or more is fine too). Stir in lemon zest, taste and adjust salt, pepper and chili flakes. 
  3. Assemble: Place a crispy toasted sourdough toast in a wide shallow bowl. Top with half of the beans and broth.
  4. Garnish with more lemon zest, a drizzle of olive oil, fresh Italian parsley and optional shaved pecorino cheese.  Makes 2 hearty servings.


Feel free to make Brothy Beans from dry beans. Soak 1 pound dry beans for 6-8 hours in big bowl of cold water to quicken cooking time. Drain. In a heavy bottom pot, saute aromatics (1/2 onion, diced,  or 2 shallots, and 4-8 garlic cloves, rough chopped) in 1 tablespoon olive oil.  Add a few bay leaves,  dry or fresh herbs (thyme, oregano, sage or rosemary).  Add rinsed drained beans and cover with 2 inches of water. Feel free to salt (but if your beans or old, wait to salt until the end). Bring to a hard boil for 10 minutes. Cover and simmer on low until the beans are tender 1-3 hours (depending on their size) checking every 1/2 hour or so , adding more water as necessary. Season to taste with salt and pepper. Add a couple drops of AC vinegar for a hint of acid if you like.  Beans will keep up to 5 days in the fridge, or feel free to freeze.  Use 1 1/2 cups of beans for this recipe and 1 cup of bean broth. You may not need to add more salt.


  • Serving Size: 1 sourdough toast, 1 cup brothy beans
  • Calories: 520
  • Sugar: 3.8 g
  • Sodium: 592.3 mg
  • Fat: 29.3 g
  • Saturated Fat: 4.2 g
  • Carbohydrates: 54.7 g
  • Fiber: 10.4 g
  • Protein: 14.5 g
  • Cholesterol: 0 mg

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  1. Always looking for ways to make proper meals with my homemade sourdough to keep me from simply inhaling it all on its own. I used an ancient, forgotten homemade mushroom broth I found in the freezer. I love the flavors and textures of this dish! And the way it makes the kitchen smell.

  2. Absolutely divine! I used Kalamata olives that I already had on hand and some freeze dried lemon zest since I didn’t have fresh. Thank you for sharing your recipes with the world, Sylvia. You are truly talented.

  3. Loved this dish. Very flavorful. Used fresh spinach instead of the kale. I love beans, so I can’t wait to try more of your recipes with beans.

  4. Loved this peasant dish. A bit spicy with 1/2 the smoked paprika but still yummy.
    The garlicky bread – Delish!
    I used a bag of spinach sitting in my frig. Instead of the kale. I love meals like this.

  5. Another fantastic recipe. Make sure you have thick-sliced sourdough bread (preferably homemade) to soak up all the broth!

  6. This is absolutely incredible. I followed the recipe exactly with the exception of half roasted bell peppers and half fresh. So good! One of your all time best in my opinion!

  7. This was absolutely scrumptious. I have been trying to do more plant based cuisine that my husband will enjoy and this one was given the thumbs up. Granted he had the sprinkling of pecorino on his serve. I will definitely be adding this recipe to my repertoire.

  8. sooooo good, one of my faves. best to not be shy with the capers and olives! I used kalamata the first time I made this

  9. We made this for breakfast the other weekend and I can’t stop dreaming about it! The mix of flavors were incredible!

  10. This was the latest of your recipes that ended up perfectly to my taste without having to fiddle with it, and another just-happens-to-be-vegan recipe that doesn’t taste like anything’s ‘missing’ (from a devoted omnivore perspective). I also appreciate how budget-friendly it is, especially if you roast your own pepper (for anyone who hasn’t done it before, just char it under the broiler rotating with tongs as you go, then pop it in a paper bag to let it steam and the skins peel right off).

  11. So delicious…….. I’ve made this a few times. Next time I’m going to try with a bit of chorizo for the meat eating side of the family! Could probably even get away with your vegan chorizo…..hahaha

  12. Absolutely delicious! I did substitute oil packed tomatoes for the roasted pepper. We’ll be having this often.

  13. WOW WOW WOW!!! Absolutely delicious! Sylvia, this was soooooo good. We had this for dinner last night after a day of skiing and BAMMMM! Really good!!!!!

  14. Winner Winner, Brothy Bean Dinner!
    I am eating this right now, and I must say this is excellent. Followed recipe to a T, except for the toast, I toasted a couple of slices of sourdough and scraped raw garlic on and then some butter. The pot is now empty! We used spinach instead of kale. I had everything else on hand and used per your recipe. Will be making this again soon!

  15. Looks delicious Sylvia! Just made a dish similar to this with schug being the base of the broth, used Rancho Gordo Alubia Blanca beans, they are smaller than cannelini but delicious and cook in under an hour on the stove. Thanks for all the inspiration!

    1. Thanks Alan- the Schug sounds tasty here too- have you tried Ian’s new restaurant? His cauliflower is to die for. 🙂

  16. Wow, what an explosion of flavours.

    I used sweetheart cabbage in place of kale.

    Great recipe, will be on my menu on a regular basis

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