Vegetable Coddle with White Beans and Herbs
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Ingredients
- 600 g potatoes, peeled and diced
- 400 g cannellini beans
- 2 onion, sliced
- 2 carrots, sliced
- 700 ml vegetable stock
- 2 fresh thyme
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 270 kcal
- Protein
- 11.9 g
- Carbohydrate
- 46.8 g
- of which sugars
- 8.7 g
- Fat
- 1.1 g
- of which saturates
- 0.1 g
- Fibre
- 11.7 g
- Salt
- 1.96 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Layer the potatoes, onion and carrots in a large pot with the thyme.
- 2
Pour over the vegetable stock, bring to a gentle simmer, cover and cook for 35-40 minutes, without stirring too much, until the potatoes are soft.
- 3
Stir in the cannellini beans and warm through for 5 minutes.
- 4
Remove the thyme stalks, season with black pepper, scatter over the parsley and serve in deep bowls.
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