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Brothy Beans + Greens
Tiggy, aka @tiggys.kitchen is one of our founder, Amelia's, OLDEST friends. They grew up next door to one another + both became pretty obsessed with food!Tiggy cooks up veg-centric food + buys locally where possible. Give her a follow to keep up to date with nutritious, DELICIOUS + seasonal recipes.
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TAKES
Brothy Beans + Greens
Rated 4.8 stars by 5 users
Servings
2-3
Prep Time
5 minutes
Cook Time
20 minutes
Author:
Tiggy Willett
Tiggy, aka @tiggys.kitchen is one of our founder, Amelia's, OLDEST friends. They grew up next door to one another + both became pretty obsessed with food!
Tiggy cooks up veg-centric food + buys locally where possible. Give her a follow to keep up to date with nutritious, DELICIOUS + seasonal recipes.
Ingredients
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2 tbsp olive oil
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1 onion or leek, roughly chopped
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1 bunch asparagus (if not in season, use green beans or courgettes)
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1 handful of wild garlic leaves, washed and chopped (if off-season, add 1 clove of garlic, finely sliced instead)
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100g or frozen peas
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1 jar of Queen Butter Beans, with all of their liquid.
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2 handfuls of spinach
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1 lemon, zest and juice
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25g parmesan, grated (or vegan alternative)
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Dollop of pesto
Directions
Start by frying your onion in a little olive oil for 5-6 minutes on a medium heat. (if you don't have wild garlic, add your sliced garlic here).
Add the entire jar of beans with all of their liquid, then fill the jar with water and add this to the pan too (this is like recycling stock!)
Once boiling, add your green veggies and wild garlic and a parmesan, followed by the lemon zest and juice. Stir to combine and simmer for 3-4 minutes. Season to taste.
Serve with a drizzle of good quality olive oil and dollops of pesto.
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