🍽 Serves 4
🕘 45 minutes
Ingredients:
1 Tbsp extra-virgin olive oil
1 brown onion
3 garlic cloves
2 stalks of celery
3-4 sage leaves
1 ½ cups cooked or 1 can of cannellini beans
1 ½ cups cooked or 1 can of butter beans
1 Tbsp tomato paste
1 Tbsp red pepper flakes
1 tsp raw sugar
1 tsp Italian seasoning
1 Tbsp red wine vinegar
2 cans of whole tomatoes
1 cup of vegetable stock
2 handfuls fresh spinach
Salt and black pepper to taste
Topping:
2 slices of stale (toasted if very fresh) sourdough bread
Garlic butter
2 rosemary stems
Instructions:
Prepare the ingredients: cook the beans until tender (or use canned beans), chop onion, celery, and carrots, and mince the garlic.
In a 30cm @kitco.kitchencollection Shallow Casserole, heat extra-virgin olive oil to medium. Add onion and garlic and sauté until translucent and fragrant, approx. 3 minutes. Add chopped celery and carrots and sage. Sauté for a few more minutes.
Add beans, tomato paste, bell pepper flakes, raw sugar and Italian herbs. Mix well and fry until fragrant.
Add red wine vinegar and mix. Add tomatoes and vegetable stock. Place the lid on for 5 minutes to bring it to simmer and let the flavours combine.
Take the lid off and simmer for 10 more minutes. Preheat the oven to 200’C.
In the meantime, prepare the bread, spread your favorite garlic butter over 2 slices of sourdough bread and cut into bitesize pieces.
Add spinach and cook without the lid for another 2-3 minutes to let the spinach wilt. Add salt and pepper to taste and place sourdough pieces and rosemary stems on top.
Place the pan in the oven and bake for 15 minutes.
Remove from the oven and serve.
Enjoy! 💚
