White Bean and Roasted Garlic Stew with Greens

• 2whole garlic bulbs
• 4 tbspolive oil, divided
• 1large onion, finely chopped
• 2celery sticks, finely chopped
• 1large carrot, finely chopped
• 2rosemary sprigs, leaves finely chopped
• 1/2 tspchilli flakes
• 3 x 400gtins cannellini beans, drained and rinsed
• 700mlvegetable stock
• 200gkale or chard, tough stalks removed, leaves torn
• 1lemon, juiced
• fine salt
• black pepper
• 4thick slices sourdough, about 50 g each (200 g total)
• 50 gvegetarian Italian-style hard cheese, finely grated

Method

1. 1Heat the oven to 220C (200C fan). Slice the top 1cm off each garlic bulb so the cloves are exposed, drizzle with 1 tablespoon of the olive oil, wrap each one tightly in foil and put them straight on the oven shelf for 35–40 minutes until the cloves are soft, golden and squeeze out like paste.
2. 2Meanwhile, heat 2 tablespoons of olive oil in a large saucepan over a medium heat. Cook the onion, celery and carrot with a good pinch of salt for 10 minutes until soft and sweet with no colour. Stir in the rosemary and chilli flakes for 1 minute until the rosemary smells resinous.
3. 3Add the beans and stock. Bring to a simmer and cook with the lid half on for 15 minutes until the broth tastes of the vegetables and the beans are starting to split at the edges. Crush a ladleful of beans against the side of the pan and stir them back in; that is what turns a thin broth into a stew.
4. 4Unwrap the garlic and squeeze the soft cloves into the pan, mashing them into the broth with the back of the spoon. Add the kale and cook for 4 minutes until wilted and tender but still deep green. Stir in the lemon juice and plenty of black pepper, then taste; it should be sweet from the garlic, savoury from the beans and bright at the end.
5. 5While the kale wilts, switch the oven to the grill on high. Toast the sourdough on a grill tray for 2 minutes each side until golden, then scatter with the vegetarian hard cheese and grill for 1 minute more until the cheese is melted and blistered.
6. 6Ladle the stew into bowls, divide the remaining tablespoon of olive oil over the top and serve with the cheese toast for dunking.

Per serving

kcal

552

protein

28.6g

fibre

17.4g

carbs

64.4g

fat

19.6g