300g (101⁄2oz) dried cannellini or other white beans
2 tbsp extra virgin olive oil, plus extra for drizzling
1 carrot, finely chopped
1⁄2 red onion, finely chopped
1 celery stick, finely chopped
1 small courgette, finely chopped
1 garlic clove, finely chopped
2 rosemary sprigs
800ml (scant 11⁄2 pints) vegetable stock
a paring of unwaxed lemon rind and juice of 1 lemon
freshly ground black pepper
Soak the dried beans in plenty of water and leave overnight. The next day, drain the beans, place in a saucepan, cover with cold water, bring to the boil and cook for about 30 minutes.
Meanwhile, heat the extra virgin olive oil in another large saucepan, add the carrot, onion, celery, courgette, garlic and rosemary and sweat over a medium heat for about 5 minutes. Drain the beans add to the veggies with the stock and lemon peel, bring to the boil, then reduce the heat and continue to cook for about 25 minutes until the beans are cooked. About 5 minutes before the end of cooking time, stir in the lemon juice.
Remove from the heat and serve immediately with a drizzle of extra virgin olive oil and a grinding of black pepper.
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