SPINACH AND CANNELLINI BEAN STEW

vegan, gluten free, lactose free & really easy to make

This dish can taste even better the next day, it just needs a quick warm through in a pan.

 

Serves 2

  • 1 tablespoon olive oil, plus extra for serving
  • 1 onion, chopped
  • 1 garlic clove, finely chopped (or use a garlic press)
  • 1 very large potato, cut into chunks
  • 2 litres (2 pints) vegetable stock
  • 250g (8 oz) fresh leaf spinach
  • 400g (14 oz) can cannellini beans, drained
  • salt and freshly ground black pepper

Method

  1. Heat the oil in a large saucepan and cook, onion and garlic for 2 minutes. Add the potato and stir-fry for a further 3 minutes.
  2. Pour in the stock, bring to the boil and simmer, uncovered for 30 minutes. Add the spinach and cannellini beans and cook for 10 minutes.
  3. Season to taste and divide between two bowls. Swirl a little olive oil into each bowl and sprinkle over some black pepper.