Healthy winter recipe for 2 people, takes only 35 mins; recipe has bread, parsley, lemon, olive oil, chilli flakes, leek, carrot, celery stick, fennel bulb, garlic clove, tomato puree, thyme sprigs, white wine and cannellini beans.
Vegetarian bean pot with herby breadcrumbs
Course: Healthy winter
Servings
2
servings
Prep time
10 mins
Ingredients
- Garlic Clove: 2 large garlic cloves, chopped
- Olive Oil: 2 tbsp olive oil
- Carrot: 2 carrots, thinly sliced
- Parsley: 1/2 small pack parsley leaves
- Lemon: 1/2 lemon, zested
- Chilli Flakes: pinch chilli flakes (optional)
- Celery Stick: 2 celery sticks, thinly sliced
- Tomato Puree: 1 tbsp tomato puree
- Bread: 1 slice crusty bread
- Leek: 2 leeks, rinsed and chopped into half-moons
- Fennel Bulb: 1 fennel bulb, thinly sliced
- White Wine: 150ml white wine
- Thyme Sprigs: few thyme sprigs
- Cannellini Beans: 400g can cannellini beans, drained
Directions
- Toast the bread, then tear into pieces and put in afood processorwith the parsley, lemon zest, 1/2 tbsp olive oil, a good pinch of salt and pepper and the chilli flakes, if using. Blitz to breadcrumbs. Set aside.
- Heat the remaining oil in a pan and add the leeks, carrots, celery and fennel along with a splash of water and a pinch of salt. Cook over a medium heat for 10 mins until soft, then add the garlic and tomato puree. Cook for 1 min more, then add the thyme and white wine. Leave to bubble for a minute, then add the beans. Fill the can halfway with water and pour into the pot.
- Bring the cassoulet to the boil, then turn down the heat and leave to simmer for 15 mins before removing the thyme sprigs. Mash half the beans to thicken the stew. Season to taste, then divide between bowls and top with the herby breadcrumbs to serve.
