Ingredients
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3 tbsp olive oil, divided
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2 yellow onions, sliced
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2 sweet potatoes, peeled and chopped
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3 cloves garlic, sliced
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1/4 tsp crushed red pepper
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3 cups low-sodium vegetable broth
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1 (16 oz) can butter beans, drained and rinsed
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1/4 cup grated Parmesan
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1 lemon
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4 slices sourdough bread, toasted
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Plain low-fat yogurt, to serve
To Garnish:
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Fresh basil
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Fresh oregano
Steps
1
In a 10" skillet, heat 1 tablespoon oil on medium. Add onions and season with salt and pepper. Reduce heat to medium-low and cook 25 to 30 minutes, stirring occasionally. If onions brown too quickly, add a splash of water to pan. When onions are tender and caramelized, remove from heat and cover to keep warm.
2
Meanwhile, heat remaining 2 tablespoons oil in a large saucepan on medium-high. Add sweet potatoes and cook 5 to 7 minutes, until browned and tender. Add garlic and crushed red pepper. Cook another 1 minute, until garlic is fragrant.
3
Add broth and bring to a boil on high. Reduce heat to medium and simmer 10 minutes, until sweet potatoes are tender.
4
To saucepan, stir in beans and Parmesan. Simmer 3 to 5 minutes, until beans are warm. Remove from heat. Halve lemon and squeeze one half over beans. Season with salt and pepper. Cut remaining lemon half into wedges.
5
Slice each toasted bread slice in half. Divide beans among bowls and top with caramelized onions. Dollop each bowl with yogurt and garnish with basil and oregano. Serve with toasted bread and lemon wedges.
