Blue Zone 35 min 4 servings
A rustic pot of cannellini beans, kale and tomato finished with good olive oil.
Ingredients
- 480 g cooked cannellini beans (2 tins)
- 250 g kale, stems removed, torn
- 400 g tinned chopped tomatoes
- 1 onion, 3 garlic cloves
- 4 tbsp olive oil
- 1 sprig rosemary
- 600 ml vegetable stock
- Salt, pepper, bread to serve
Instructions
- 1Soften the onion in 2 tbsp olive oil for 8 minutes, then add garlic and rosemary.
- 2Add tomatoes and stock and simmer 10 minutes.
- 3Stir in the beans and cook 10 minutes, crushing some against the pan to thicken.
- 4Add the kale and cook 5 minutes, until tender.
- 5Season and finish each bowl with the remaining olive oil.
Simple swaps
- Savoy cabbage or chard instead of kale.
- Borlotti beans work just as well.
Why it fits your focus
Healthy agingDigestion
Beans, greens and olive oil eaten together every day are characteristic of traditional Mediterranean diets, and this pot is high in fibre and plant protein.
General food and nutrition information — not medical advice. Always check the ingredients if you have allergies.