Bodiifit Kitchen

Lemony cannellini beans with kale and spinach

Soft white beans and wilted greens in a garlicky broth finished with lemon.

Lemony cannellini beans with kale and spinach

Soft white beans and wilted greens in a garlicky broth finished with lemon.

4 serves · 25 minutes

Ingredients

  • 5 mL extra virgin olive oil
  • 1 shallot, chopped
  • 4 garlic cloves, chopped
  • ¼ tsp chilli flakes
  • 2 × 400 g tins cannellini beans, drained
  • 360 mL vegetable stock
  • 1 tsp lemon zest
  • Salt and pepper
  • 65 g baby spinach, chopped
  • 100 g kale, stems removed and leaves chopped
  • 15 mL lemon juice

Method

  1. Soften the shallot, garlic and chilli flakes in oil. Add beans, stock and lemon zest and simmer for 15 to 20 minutes.
  2. Crush a portion of the beans against the side of the pot to thicken the broth. Stir in the spinach and kale in batches until wilted and tender.
  3. Finish with lemon juice and season to taste.

Nutrition is approximate per serve. Actual values vary with brands and serving size. Optional sides and toppings are excluded.

Nutrition per serving

Calories
205 kcal
Protein
11.5 g
Carbohydrates
33.0 g
Fat
3.5 g
Fibre
10.5 g

Estimated values per serving. Nutrition varies with ingredients, brands and portion sizes.