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White bean and spring green one-pot

White bean and spring green one-pot

Name: White bean and spring green one-pot
Total time: 30 min
Yield: 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

Published: June 22, 2015 at 3:43 PM

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Serves 4

A little effort

Total time: 30 mins

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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.

Vegetarian

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Ingredients

Nutrition

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

Nutrition: per serving

kcal294
fat2.9g
saturates0.5g
carbs51.2g
fibre5.3g
protein13.2g
salt1.4g

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.

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