This recipe is the simplest version. From here you can change your bean, to chickpeas, cannellini beans, haricot beans or a mix for example. You could also add into the broth a tablespoon of warming harissa paste, or vegan Nduja. It could have herby homemade pesto swirled through, or you could add little pasta shapes for a more substantial meal. Top with fresh soft herbs of choice a grating of hard cheese or my vegan parm, and a good amount of crusty bread to mop up all the juices.
Either way this recipe is so satisfying, deeply comforting and incredible delicious.
1 600g jar of butter beans preferably (if you can’t get jarred 2 tins drained and rinsed)
125ml extra virgin olive oil
5-6 garlic cloves skin on and bashed
1 tsp sea salt
1 tsp freshly ground black pepper
200g cherry tomatoes
2 fresh bay leaves
Fresh soft herbs like dill, parsley, basil
Vegan parmesan or alternative
Extra virgin olive oil to finish
Chilli flakes optional
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