Ingredients
- 2 x 400g tins butterbeans, drained
- 150g kale, roughly chopped
- 1 onion, diced
- 4 garlic cloves, sliced
- 800ml vegetable stock
- 40g Parmesan rind (optional)
- 2 tbsp olive oil
- Salt, pepper, chilli flakes
Method
- Soften onion and garlic in oil 5 min.
- Add beans, stock and Parmesan rind; simmer 10 min.
- Roughly mash a quarter of the beans to thicken; add kale and cook 5 min.
- Season with chilli flakes, salt and pepper. Remove Parmesan rind.