Herby White Bean Broth

Feeds: 2

Takes: 15 minutes

Ve

G

D*

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

Directions

1

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.

2

Once cooked, add the beans with their bean stock (or tins with veg stock) and warm through for 3 minutes.

3

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.

4

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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