Autumn, Winter, Light Meals, Soup
As this recipe has just a few ingredients, try to use the very best you can afford. I usually use jarred French beans, but failing that, this will still be very delicious if you use tinned.
As for the stock, home-made always tastes that bit better. I have a how-to video in my Instagram Highlights, but if you don't have the time, organic stock pots are a great shortcut.
The tomatoes I use here are slightly overripe and on the vine – but again, this will still taste fab made with whatever you have to hand.
Fresh thyme, good garlic and extra virgin olive oil complete this humble dish. Serve it with crusty bread or toast, rubbed with garlic and drizzled with more oil, for a hearty dish you'll want to eat again immediately.
1 x 820g jar white beans or 2 x 400g tins, drained and rinsed
8 medium tomatoes, quartered
1 bulb garlic, cut in half around its middle
100ml extra virgin olive oil
6 sprigs fresh thyme
500ml good vegetable stock or water
Fresh parsley, finely chopped
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