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Ingredients
- vegetable stock or chicken stock 500ml
- broad beans 2 handfuls, frozen
- trimmed green beans 2 handfuls
- cannellini beans 400g
- basil handful
- parmesan 2 tbsp, grated
Method
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Step 1
Heat 500ml vegetable or chicken stock in a saucepan until simmering, add 2 handfuls fresh or frozen broad beans and 2 handfuls trimmed green beans and cook for 2 minutes.
Add 400g tin cannellini beans, drained and rinsed, and cook for a further 2 minutes. Season.
Stir in a handful roughly chopped basil and 2 tbsp grated parmesan.
