Step 1

In a large pot, bring the chicken broth to a boil.

Step 2

Add the green beans to the pot, making sure they’re all lined up in the same direction and tightly packed. This helps ensure that they cook evenly. Partially close the lid. Boil for 5 minutes.Drain the green beans into a colander and run them under cold water to halt the cooking process.

Step 3

Bring the pot back to the stove and heat it on medium heat. When it’s hot, add the olive oil, garlic, oregano, parsley, basil, theme, chili flakes, and sea salt. Saute until garlic is aromatic, about 1 - 2 minutes.

Step 4

Add the breadcrumbs and parmesan. Stir to mix. Saute until the breadcrumbs are toasted and the parmesan is melted into the breadcrumbs, stirring with a wooden spoon constantly to stop the breadcrumbs from sticking to the bottom.

Step 5

Add the green beans back to the pot and toss to combine. Saute for long enough to reheat the beans and serve warm.