Smoky Paprika White Bean and Cavolo Nero Bowls

Ingredients

• 800 g tinned cannellini beans
• 300 g cavolo nero
• 2 tsp smoked paprika
• 4 clove garlic cloves
• 400 g tinned chopped tomatoes
• 200 ml vegetable stock
• 3 tbsp olive oil
• 1 lemon
• 4 sourdough bread

Method

1. 1

   Roughly chop the cavolo nero leaves, discarding the tough stalks. Thinly slice the garlic.

2. 2

   Heat the olive oil in a large, deep pan over medium heat. Add the garlic and smoked paprika and cook for 1 minute until fragrant.

3. 3

   Add the tinned tomatoes and stock, bring to a simmer, and cook for 5 minutes.

4. 4

   Stir in the drained cannellini beans and cavolo nero. Cover and cook for 10–12 minutes until the greens are tender.

5. 5

   Season with salt, pepper, and a squeeze of lemon juice. Serve in deep bowls with toasted sourdough for dipping.