Vege­tar­ian bean pot with herby bread­crumbs

BBC Good Food - - Easy Health -

SERVES 2

PREP 10 mins

COOK 35 mins

EASY V

1 slice crusty bread ½ small pack pars­ley leaves ½ le­mon, zested 2 tbsp olive oil pinch chilli flakes (op­tional) 2 leeks, rinsed and chopped into half-moons 2 car­rots, thinly sliced 2 cel­ery sticks, thinly sliced 1 fen­nel bulb, thinly sliced 2 large gar­lic cloves, chopped 1 tbsp tomato purée few thyme sprigs 150ml glass white wine 400g can cannellini beans, drained

1 Toast the bread, then tear into pieces and put in a food pro­ces­sor with 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.

2 Heat the re­main­ing oil in a pan, 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 purée. 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.

3 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.

GOOD TO KNOW healthy • low cal • cal­cium • fo­late • fi­bre • vit c • iron • 5 of 5-a-day

PER SERV­ING 446 kcals • fat 15g • sat­u­rates 2g • carbs 40g • sug­ars 12g • fi­bre 21g • protein 16g • salt 0.5g

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