Super Green Cannellini Beans with Parmesan

I don’t think i’ll ever get tired of canned beans. They are cheap, require minimal preparation (if any) and are chock full of plant protein, as well as prebiotic fibre to feed a healthy gut microbiome. This vegetarian-friendly bean recipe has been on rotation in my house as of late – little cannellini swimming in creamy green sauce packed with kale, peas, garlic and just a hint of chilli. Top it off with shaved parmesan and a good glug of extra virgin olive oil. This is humble and nourishing every day food to feed the soul (and your body).

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 5 Mins

Cook Time 10 Mins

Method

1
Blanch the greens - fill a large deep pan with water and bring up to a boil. Turn the heat down to a high simmer and add the peas, kale and basil. Cover and cook for just under 2 minutes, before draining the greens and plunging them into a bowl filled with ice water. Let sit for 1 minute before draining, ensuring you remove any excess water.
2
Add the blanched greens to a food processor along with the chicken stock, 2 tablespoons of olive oil, salt and lemon juice. Blend on high for a minute or until the sauce is smooth and unison.
3
Heat the remaining olive oil in the same saucepan over a medium heat. Once hot, turn the heat down slightly and add the garlic and chilli flakes, frying for a few seconds until it begins to colour (do not burn). Add the green sauce and bring up to a low simmer for a further minute. Lastly, add the drained cannellini beans and stir in the butter until the sauce is thick and creamy.
4
Turn off the heat and serve immediately amongst bowls, topping with shavings of parmesan, any leftover basil leaves and an extra drizzle of olive oil.