Begin by heating the olive oil in a large, deep skillet or heavy-bottomed pot over medium heat.

Add the minced garlic, diced onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.

Stir in the cannellini beans, rosemary or thyme sprig, bay leaf, and optional red pepper flakes if you’d like a hint of spice.

Pour in the vegetable broth or water, bring to a gentle simmer, and let the beans cook for about 10-15 minutes.

For a thicker consistency, gently mash a few of the beans with the back of your spoon; this will release their natural starches and thicken the stew.

Season with salt, black pepper, lemon zest, and lemon juice. The lemon zest and juice add a fresh, bright note that balances the earthy flavors of the beans and herbs.

Adjust the seasoning to your taste, adding more salt, pepper, or lemon as desired.

Remove the bay leaf and herb sprig. Sprinkle chopped parsley or basil over the top, adding a touch of color and fresh flavor.

Serve the stew warm with a side of crusty bread or spoon it over rice, quinoa, or couscous for a heartier meal.