White bean and spring green one-pot

  • serves 4
  • A little effort

One-pot dishes aren't just for the colder autumn and winter months. This recipe for white bean and spring green one-pot is light and packed full of fresh spring flavours. What's more, it's ready in just 30 minutes and under 300 calories.



  • olive oil
  • onion 1, chopped
  • garlic 1 clove, plus 1/2 clove to serve
  • chopped tomatoes 400g tin
  • vegetable stock 200ml
  • cannellini beans or rosemary needles chopped to make 1 tbsp, plus a pinch extra
  • spring greens 150g, shredded
  • sourdough bread 4 slices, toasted


  • 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.

Nutritional Information

  • Kcals 294
  • Fat 2.9g
  • Saturates 0.5g
  • Carbs 51.2g
  • Fibre 5.3g
  • Protein 13.2g
  • Salt 1.4g