Butter Bean and Spinach Fasolada with Lemon
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Ingredients
- 800 g tinned butter beans
- 150 g spinach
- 2 carrots
- 2 celery stalks, sliced
- 1 onion
- 2 garlic cloves
- 4 tbsp olive oil
- 1 lemon
Nutrition (per serving)
- Calories
- 365 kcal
- Protein
- 14.4 g
- Carbohydrate
- 35.9 g
- of which sugars
- 7 g
- Fat
- 15.1 g
- of which saturates
- 2.1 g
- Fibre
- 13.2 g
- Salt
- 1.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and dice the carrots, slice the celery and finely chop the onion and garlic.
- 2
Warm the olive oil in a large saucepan and soften the onion, carrots and celery for 8 minutes.
- 3
Stir in the garlic for 1 minute, then add the butter beans, with their liquid, and 600ml water.
- 4
Season well, bring to a simmer and cook gently for 20 minutes until the vegetables are tender.
- 5
Stir in the spinach and the juice of the lemon, and cook for 2 minutes until just wilted.
- 6
Drizzle with a little more olive oil before serving.
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