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Brothy White Beans with Greens & Parmesan

I believe in the power of beans, especially ones that are swimming in a brothy pool of salty umami green goodness that’s topped with the loveliest long ribbons of parmesan cheese. Another budget friendly meal that doesn’t just feel fancy, it IS fancy.

Lunch
Dinner
Quick Sticks

Serves 2

Prep Time 5 Mins

Cook Time 10 Mins

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 leek, finely chopped
  • 3 cloves garlic, finely sliced
  • 3 anchovy fillets
  • 1 tablespoon unsalted butter
  • 2 cups cavolo nero or kale, finely chopped
  • 1 can cannellini beans, drained and rinsed
  • ¼ tsp salt
  • ¼ tsp cracked pepper
  • 2 sprigs of thyme, stems removed
  • ½ tsp lemon zest
  • ½ juice of a lemon
  • 1 cup beef stock (or vegetable)
  • Shaved parmigiano reggiano to serve

Method

  • 1
    Heat a stainless steel or non-stick pan over a medium heat. Add the leeks and sauté until just soft. Add the garlic, anchovies and unsalted butter. Stir and cook until garlic is just golden (do not burn).
  • 2
    Add the cavolo nero and cook until just wilted. Next, add the drained beans, salt, pepper, lemon zest, lemon juice, thyme and beef stock. Stir and bring up to a low simmer for 3 minutes.
  • 3
    Turn off heat and let sit for 1 minute. Ladle into bowls and serve with generous shavings of parmesan.
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