Tuscan White Bean & Cavolo Nero Stew

Ingredients

• 800 g tinned cannellini beans
• 200 g cavolo nero
• 400 g tinned chopped tomatoes
• 5 clove garlic cloves
• 1 onion
• 2 tsp rosemary
• 1 tsp chilli flakes
• 400 ml vegetable stock
• 3 tbsp extra virgin olive oil

Method

1. 1

   Dice the onion and crush the garlic. Strip the cavolo nero leaves from the tough stems and roughly chop.

2. 2

   Heat the olive oil in a large pan. Fry the onion over medium heat for 6 minutes. Add the garlic, rosemary and chilli flakes, and cook for 2 minutes.

3. 3

   Drain one tin of beans and add whole. Drain the second tin but mash roughly before adding — this thickens the stew.

4. 4

   Add the chopped tomatoes and stock. Stir and bring to a gentle simmer for 10 minutes.

5. 5

   Stir in the cavolo nero and cook for a further 5 minutes until wilted and tender.

6. 6

   Drizzle with extra olive oil to finish and serve with crusty bread.