Tuscan White Bean and Cavolo Nero Stew

Ingredients

• 800 g tinned cannellini beans, drained
• 250 g cavolo nero, roughly chopped
• 400 g tinned chopped tomatoes
• 4 clove garlic cloves
• 1 onion, diced
• 400 ml vegetable stock
• 1 tsp dried chilli flakes
• 3 tbsp extra virgin olive oil
• 5 g fresh rosemary

Method

1. 1

   Heat 2 tbsp olive oil in a large pan. Soften the onion for 5 minutes, then add the garlic, chilli flakes and rosemary and cook for 1 minute.

2. 2

   Add the tomatoes, stock and beans. Stir, bring to a simmer and cook for 15 minutes.

3. 3

   Use a potato masher to roughly crush some of the beans to thicken the stew, then stir in the cavolo nero.

4. 4

   Cook for a further 8 minutes until the greens are tender. Season, drizzle with the remaining olive oil and serve with sourdough bread.