Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2teaspoons extra virgin olive oil
- 1 leek, white part thinly sliced
- 2 cloves garlic, thinly sliced
- 500mL salt-reduced vegetable stock
- 1/4 bunch thyme, leaves picked
- 2teaspoons Dijon mustard
- 1/2 lemon, zested, juiced
- 850grams Macro Organic canned no-added-salt cannellini beans, drained
- 4 slices sourdough, toasted
- 1/4 bunch continental parsley, leaves picked
Description
With a rich broth made from cannellini bens, vegetables, and herbs, this budget-friendly dish makes a perfect comforting and flavourful midweek meal.
Method
Step 1 of 3
Heat oil in a large frying pan over low heat. Cook leek and garlic for 5 minutes or until softened.
Step 2 of 3
Add stock, thyme, mustard, lemon juice and three-quarters of the zest. Bring to a simmer. Simmer for 10 minutes or until liquid has reduced by half. Stir in beans and continue to cook for 5 minutes or until warm. Remove from heat.
Step 3 of 3
Divide sourdough among serving plates. Spoon bean mixture over sourdough. Sprinkle with parsley and remaining zest. Season with freshly cracked black pepper. Serve.
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