Olive Magazine

White bean and spring green one-pot

Published: June 22, 2015 at 3:43 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4

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

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