toast the pine nuts &
then remove them from the pan
leaving the hot oil
source, 3 servings
1/4 c olive oil+1/4 c pine nuts+s&p+pinch saffron; 3 sliced shallots, 5 smashed cloves garlic, 1 c veggie broth, 2 cans drained white beans, 1 c vegan parm, basil; toppings: zest+juice of 1 lemon, toasted nuts, black pepper, more parm+basil
toast nut mixture, remove nuts; add shallots+garlic, brown; add broth, beans, parm, heat through; remove from heat, add basil; add toppings
haikuveg 