Beans and Greens
This is a great mid week meal as it is so quick and easy to make, with very minimal prep. It uses store cupboard and freezer staples so is perfect for the end of the week before you go food shopping. It is super tasty and satisfying and has the warm comforting broth but with a nice lightness from the greens which makes it perfect for spring. We promise you’ll be making this again and again
Ingredients
- 1 onion, diced
- 3 cloves of garlic
- 1 tbsp green pesto
- 500ml vegetable stock
- 1 tps dijon mustard
- 1 tbsp white miso paste
- 1 tsp white wine vinegar
- 2 tins of butter beans, drained
- 100g frozen spinach
- 100g frozen peas
- 40g grated parmesan, with extra to have on top
- crusty bread to serve
Method
Fry the onion for 3 minutes then add the garlic and fry for a few minutes more, season well with salt and pepper
Add the green pesto, stock, mustard, miso, vinegar and butter beans, stir together then add the frozen spinach, simmer for 5 minutes
Add the peas and grated parmesan, cook for another 5 minutes
Mix the cornflour with a tsp of water add to the beans and cook for a minute
Top with shaved parmesan and serve with crusty bread