White bean and spring green one-pot
Serves 4
A little effort
Total time:
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.
Skip to ingredients
- olive oil
- 1 onionchopped
- 1 clove garlicplus 1/2 clove to serve
- 400g tin chopped tomatoes
- 200ml vegetable stock
- chopped to make 1 tbsp cannellini beans or rosemary needlesplus a pinch extra
- 150g spring greensshredded
- 4 slices sourdough breadtoasted
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.