A good bean dish relies on careful seasoning and patient reduction. Here, white beans are simmered until some begin to break down, giving the broth a natural creaminess that sits beautifully against rosemary and lemon.
Ingredients
- 3 tablespoons olive oil
- 1 small fennel bulb or onion, finely diced
- 4 cloves garlic, sliced
- 2 sprigs rosemary
- 1 tablespoon lemon zest
- 2 cans (400 g each) white beans, drained and rinsed
- 300 ml vegetable stock
- 1 handful baby spinach
- 1 tablespoon lemon juice
- 2 tablespoons grated Parmesan or vegan hard cheese, optional
- Black pepper and fine sea salt
- Toasted bread, to serve
Instructions
- Heat the olive oil in a saucepan over medium heat. Add the fennel or onion with a pinch of salt and cook until soft, about 8 minutes.
- Add the garlic, rosemary, and lemon zest and cook for 1 minute until fragrant.
- Stir in the beans and stock. Simmer gently for 20 minutes, lightly crushing a small portion of the beans against the side of the pan to thicken the broth.
- Fold in the spinach and cook just until wilted. Finish with lemon juice, black pepper, and Parmesan if using.
- Serve in shallow bowls with toasted bread and a little more olive oil over the top.
Tips
- If the broth becomes too thick, loosen it with hot water rather than cold liquid.
- A few anchovies melted into the oil at the start add depth for non-vegetarian diners.
- Leftovers reheat particularly well for lunch the next day.
Serve hot, with a final flourish of herbs or citrus at the table for freshness and contrast.