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Ingredients
Method
- 2 tbsp olive oil
- 1 shallot, chopped
- 1 sliced fennel bulb
- 2 chopped garlic cloves
- 400g tin of cannellini beans
- 400g tin of borlotti beans
- 700ml veg stock
- 100g trimmed green beans
- 30g grated parmesan
- 150g peas
- 1 lemon, zest only
- Handful of torn basil
- In a saucepan, soften the shallot, garlic, and fennel in the oil for a few minutes, then drain the beans - reserving the starchy water from half of one of the cans. Tip the beans and the water into the pan with the stock and green beans, and cook for 15 mins to soften. Stir in the peas, cook for a few mins, then add the lemon zest and parmesan, and serve with fresh bread.
15 mins
3 serving
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