Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
Rub the sourdough toasts with the half garlic clove, sprinkle with a little more chopped rosemary and serve with the stew.