White Bean & Spring Green Stew | sheerluxe.com
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Prep Time: 5 Minutes | Cooking Time: 30 Minutes

Serves 4

One-pot dishes aren’t just for the colder autumn and winter months, this recipe for white beans and spring greens is light and packed full of fresh, spring flavours.


  • ​1 tsp of olive oil
  • 1 onion, chopped
  • 1 garlic clove, crushed, plus ½ clove, to serve
  • 400g can of chopped tomatoes
  • 200ml of vegetable stock
  • 400g can of cannellini beans, drained and rinsed
  • 1 tbsp of chopped rosemary leaves, plus a pinch extra


  • 150g of spring greens, shredded
  • 4 slices of sourdough bread, toasted
  • Salt and freshly ground black pepper


  1. Heat the oil in a saucepan.
  2. Add the onion and fry for 3 minutes until soft, then add the crushed garlic and fry for another 30 seconds.
  3. Tip in the chopped tomatoes and stock. Bring to a simmer and cook for 20 minutes until thick.
  4. Add the cannellini beans and rosemary, and season.
  5. Cook for 5 minutes, then add the spring greens and cook until tender, adding a splash more stock if it needs it.
  6. Rub the sourdough toasts with the garlic clove half, sprinkle with a little more chopped rosemary and serve with the stew.

Recipe courtesy of Olive: 100 of the Very Best Quick Healthy Meals, (Orion Books, £8.99)

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