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Vegetarian bean pot with herby breadcrumbs

Vegetarian bean pot with herby breadcrumbs in a bowl

Vegetarian bean pot with herby breadcrumbs

Name: Vegetarian bean pot with herby breadcrumbs
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 1 slice crusty bread; ½ small pack parsley leaves; ½ lemon zested; 2 tbsp olive oil; pinch chilli flakes (optional); 2 leeks rinsed and chopped into half-moons; 2 carrots thinly sliced; 2 celery sticks thinly sliced; 1 fennel bulb thinly sliced; 2 large garlic cloves chopped; 1 tbsp tomato purée; few thyme sprigs; 150ml white wine; 400g can cannellini beans drained

Sophie Godwin – Cookery writer

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Serves 2

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 3.4 out of 5.18 ratingsRate

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Get five of your 5-a-day in one hit with this vegetarian bean pot topped with breadcrumbs. It's bursting with nutrients, low in calories and packed with flavour

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 slice crusty bread
½ small pack parsley

leaves
½ lemon

zested
2 tbsp olive oil
pinch chilli flakes

(optional)
2 leeks

rinsed and chopped into half-moons
2 carrots

thinly sliced
2 celery sticks

thinly sliced
1 fennel bulb

thinly sliced
2 large garlic cloves

chopped
1 tbsp tomato purée
few thyme sprigs
150ml white wine
400g can cannellini beans

drained

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Nutrition: Per serving

kcal446

low
fat15g
saturates2g
carbs40g
sugars12g
fibre21g
protein16g
salt0.5g

Method

step 1

Toast the bread, then tear into pieces and put in a food processor with the parsley, lemon zest, ½ tbsp olive oil, a good pinch of salt and pepper and the chilli flakes, if using. Blitz to breadcrumbs. Set aside.
step 2

Heat the remaining oil in a pan and add the leeks, carrots, celery and fennel along with a splash of water and a pinch of salt. Cook over a medium heat for 10 mins until soft, then add the garlic and tomato purée. Cook for 1 min more, then add the thyme and white wine. Leave to bubble for a minute, then add the beans. Fill the can halfway with water and pour into the pot.
step 3

Bring the cassoulet to the boil, then turn down the heat and leave to simmer for 15 mins before removing the thyme sprigs. Mash half the beans to thicken the stew. Season to taste, then divide between bowls and top with the herby breadcrumbs to serve.

Recipe from Good Food magazine, October 2018

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A star rating of 3.4 out of 5.18 ratings

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