VEGETARIAN BEAN POT WITH HERBY BREADCRUMBS

Vegetarian bean pot with herby breadcrumbs image

Get five of your 5-a-day in one hit with this vegetarian bean pot topped with breadcrumbs. It's bursting with nutrients, low in calories and packed with flavour

Provided by Sophie Godwin - Cookery writer

Categories Dinner

Time 45m

Number Of Ingredients 14

Ingredients

1 slice crusty bread
½ small pack parsley leaves
½ lemon , zested
2 tbsp olive oil
pinch chilli flakes (optional)
2 leeks , rinsed and chopped into half-moons
2 carrots , thinly sliced
2 celery sticks , thinly sliced
1 fennel bulb , thinly sliced
2 large garlic cloves , chopped
1 tbsp tomato purée
few thyme sprigs
150ml white wine
400g can cannellini beans , drained

Steps:

Toast the bread, then tear into pieces and put in a food processor with the parsley, lemon zest, ½ tbsp olive oil, a good pinch of salt and pepper and the chilli flakes, if using. Blitz to breadcrumbs. Set aside.
Heat the remaining oil in a pan and add the leeks, carrots, celery and fennel along with a splash of water and a pinch of salt. Cook over a medium heat for 10 mins until soft, then add the garlic and tomato purée. Cook for 1 min more, then add the thyme and white wine. Leave to bubble for a minute, then add the beans. Fill the can halfway with water and pour into the pot.
Bring the cassoulet to the boil, then turn down the heat and leave to simmer for 15 mins before removing the thyme sprigs. Mash half the beans to thicken the stew. Season to taste, then divide between bowls and top with the herby breadcrumbs to serve.

Nutrition Facts : Calories 446 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 12 grams sugar, Fiber 21 grams fiber, Protein 16 grams protein, Sodium 0.5 milligram of sodium