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Ingredients
- olive oil 1 tbsp
- carrot 1, diced
- onion 1, diced
- celery 2 sticks, diced
- garlic 2 cloves, sliced
- thyme 10 sprigs, leaves picked
- white wine vinegar 2 tbsp
- tomato purée 2 tbsp
- vegetable stock 750ml
- cavolo nero 200g, stems removed, leaves sliced
- cannellini beans 400g tin, drained and rinsed
- borlotti beans 400g tin, drained and rinsed
- lemon 1, zested
- parmesan (or veggie alternative) to serve
- crusty bread to serve
Method
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Step 1
Heat the olive oil in a large pan. Add the carrot, onion, celery, garlic, thyme and a large pinch of salt, and cook gently with a lid on for 10 minutes. Pour in the white wine vinegar and cook until evaporated. Add the tomato purée and cook for 1 minute.
-
Step 2
Add the vegetable stock, cavolo nero and beans, and simmer for 20 minutes or until tender. Serve with lemon zest and parmesan grated on top, if you like, and crusty bread.
Nutritional Information
- Kcals 200
- Fat 4.4g
- Saturates 0.6g
- Carbs 24.1g
- Sugars 7.5g
- Fibre 10.3g
- Protein 10.4g
- Salt 0.9g
