Serves 2-3

INGREDIENTS

• 2 tbsp olive oil , plus extra for drizzling
• 1 banana shallot , chopped
• 1 fennel bulb , thinly sliced
• 2 garlic cloves , chopped
• 400g can cannellini beans
• 400g can borlotti beans
• 700ml vegetable stock
• 100g green beans , chopped
• rind of a vegetarian hard cheese , plus 30g, grated
• 150g frozen peas
• 1 lemon , zested
• handful basil leaves , torn to serve

METHOD

STEP 1

Put the oil in a saucepan over a medium heat, add the shallot, fennel, garlic and a pinch of salt and cook until softened. Drain the beans, reserving the starchy water from half of one can. Tip these into the pan along with the stock, green beans and cheese rind. Cook for 15 mins until the green beans are completely softened.

STEP 2

Stir in the peas, cook for a couple of mins more, then stir in the lemon zest and grated cheese.

TIP: I like to vary the veg with what I have available – adding zucchini, broccoli, sugar naps, edamame… AND a spoonful of pesto – coriander or basil pesto. And being Spring I load it with fresh herbs too.