Fill a medium size pot with water, bring to a boil over high heat

Add green beans, cook 3 minutes or until bright green but still crisp

Drain and place beans in a bowl of ice water for 1 minute

Drain again, set beans aside

Heat olive oil in a non-stick skillet over medium-low heat

Add garlic, cook until fragrant – do NOT brown, about 30 seconds

Remove pan from heat

Add rosemary, let pan cool a bit

Mix green beans, cannellini beans, dairy free Parmesan shreds, Italian parsley, salt/pepper in a bowl

Add garlic-rosemary oil

Stir gently to combine