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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Herby White Bean Broth
Ingredients
2 tbsp of extra virgin olive oil, plus extra for garnish
1 large leek sliced into rounds
1 medium sized fennel, sliced
A large handful of wild garlic, roughly chopped (or 2 garlic cloves, crushed)
1 jar of Bold Bean Co Organic White Beans with their bean stock
The juice of ½ a lemon, and some of its zest for garnish
A small bunch each of dill and chives (roughly 10g), roughly chopped
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Directions
Add the olive oil to a pan over a medium heat and add the leeks and fennel. Cook for 7-8 minutes. Stir occasionally to make sure the fennel and leeks do not stick to the bottom of the pan - you want them to become soft in texture.
Once cooked, add the beans with their bean stock (or tins with veg stock) and warm through for 3 minutes.
Add the wild garlic to the pan (or crushed garlic, if using) and continue to cook for a couple of minutes until the wild garlic has wilted. Season to taste.
Remove from the heat and squeeze in the lemon juice. Scatter over the fresh herbs and grate over some lemon zest to you taste. Finish off with a drizzle of extra virgin olive oil.
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