Heat olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add green beans then sauté 3–4 minutes. Reduce heat to medium then add chicken broth.

Cover and let beans steam for 5–7 minutes. Remove lid then check beans for tenderness. If you prefer a soft texture, steam them for a few more minutes then add a little more broth, if necessary.

Stir in tomatoes and sprinkle with salt. Cover and steam 1–2 minutes—just enough to warm the tomatoes through. Remove from heat, sprinkle with Parmesan cheese then serve warm.