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.
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
Step by step
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.
