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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Toasting hunks of bread, smothering them with the stewy beans, and shaving Parmigiano Reggiano over top makes a delicious meal.
25MINS
Total Time
$1.65
Cost Per Serving
Ingredients
Servings
4
us / metric
![Canned Cannellini White Kidney Beans](https://www.sidechef.com/ingredient/2f3fb690-ba3d-42b7-9203-febbf1e7848d.jpeg?d=96x96)
3 cups
Canned Cannellini White Kidney Beans
![Water](https://www.sidechef.com/ingredient/02b94080-fa4a-4b6d-a439-6d82bb36055b.jpg?d=96x96)
1 cup
Water
or Chicken Stock or Vegetable Stock
![Bread](https://www.sidechef.com/ingredient/1ea6e75b-3caf-4276-9121-b48c82296442.jpeg?d=96x96)
to taste
Bread, toasted
for serving
![Parmigiano-Reggiano](https://www.sidechef.com/ingredient/e0062165-8c64-4d0d-a02d-c418efb4042c.jpeg?d=96x96)
to taste
Grated Parmigiano-Reggiano
Nutrition Per Serving
VIEW ALL
Calories
238
Fat
14.1 g
Protein
8.2 g
Carbs
23.7 g