White bean and spring green one-pot
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Ingredients
- olive oil
- 1 onion, chopped
- 1 garlic, plus 1/2 clove to serve
- 400 chopped tomatoes
- 200ml vegetable stock
- 2 x 400g tins cannellini beans rinsed and drained
- 1 tbsp finely chopped rosemary needles, plus a pinch extra
- 150g spring greens, shredded
- 4 sourdough bread, toasted
Method
- STEP 1
Heat 1 tsp oil in a pan. Fry the onion for 3 minutes until soft, add the crushed garlic for another 30 seconds, then tip in the chopped tomatoes and stock. Bring to a simmer and cook for 20 minutes until thick.
- STEP 2
Add the cannellini and rosemary, and season. Cook for 5 minutes, then add the spring greens and cook until tender, adding a splash more stock if it needs it.
- STEP 3
Rub the sourdough toasts with the half garlic clove, sprinkle with a little more chopped rosemary and serve with the stew.
