I’m a big fan of this recipe which has its roots in
Ikaria, Greece - one of the cities with the greatest longevity among its people.
It’s a quick,
one-pot-wonder that fills you up without weighing you down, and is versatile in its serving options - it can be enjoyed simply on its
own, with a thick slice of
bread, or atop a bed of steaming
pasta - whatever floats your boat!
It’s also a meal that
freezes well, so I often double the recipe to have on hand for those busy weekday nights.
Bowls 4
Mins 20
Ingredients
2 tablespoons olive oil
1 onion, sliced
1 fennel bulb, sliced
1 tablespoons garlic, crushed
400g can chopped tomatoes
2 teaspoons chilli, chopped
2 x 400g cans cannellini beans, rinsed, drained
1 bunch parsley, chopped
Method
In a large pot, heat oil on a moderate heat. Add the onion and fennel and cook until they have softened and beginning to brown.
Add the garlic and mix through for a minute.
Transfer the tomatoes, chilli and beans to the pot and simmer until you have a homogenous mass.
Fold through the parsley and cook for a further 2 minutes.
Categories
#Healthy Recipes
#Vegan
#Gluten Free