Lemon Tarragon Brothy Beans
- May 13
- 2 min read
If you’re trying to eat in a way that supports gut healing, reduces inflammation, and actually keeps you full—this is it. We’re getting plant-based protein, fiber for digestion, and minerals from a slow-simmered broth. Plus, it’s all gluten-free, and easy to customize depending on what your body needs.
Ingredients:
2 tbs olive oil or ghee
2-3 cloves garlic, minced
1 small shallot, finely chopped
1 cup golden cherry tomatoes, sliced in half
1/2 cup spinach, chopped
2 cans of white cannellini beans, drained + rinsed
3 cups of chicken bone broth
1-2 tbs cream
Sprinkle of parmesan cheese
Juice of 1 lemon
Zest of 1 lemon
1-2 tsps fresh tarragon, chopped (or 1/2 tsp dried)
S&P to taste
1/2 tsp red pepper flakes
Brighten Tip 🍊
Golden tomatoes aren’t just pretty—they’re slightly lower in acidity than red tomatoes, which can be helpful if you’re navigating gut or skin sensitivity. Paired with herbs and lemon, they give you flavor without heaviness.
Directions:
Heat olive oil in a large skillet over medium heat. Add the shallot and cook for 2-3 minutes, until soft and fragrant. Stir in the garlic and cook for another 30 seconds.
Add the golden tomatoes and let them cook down for 3-5 minutes, until they start to soften and release their juices. Stir in the beans.
Pour in the bone broth and bring everything to a gentle simmer. Let it cook for about 10 minutes to allow the flavors to come together.
Toss in the spinach and let it wilt into the broth for a few minutes. Stir in the cream and parmesean until fully combined.
Stir in the lemin juice, zest, and tarragon to brighten everything up. Season with salt, pepper, and a pinch of red pepper flakes. Give it a taste and adjust as needed before serving.
Spoon into a bowl and finish with a drizzle of olive oil, and a side of sourdough bread—perfect for soaking up the broth!
If you make it, tag me or share your twist. And for more high-protein, gut-friendly recipes, subscribe to Brighten for your weekly glow-up meals!
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