• 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


  • 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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