At first I thought this was soup. But only 200ml of liquid, no it's a bowl.

One-pot dishes aren't just for the colder autumn and winter months. This recipe for white bean and spring green one-pot is light and packed full of fresh spring flavours. What's more, it's ready in just 30 minutes and under 300 calories.

Ingredients

  olive oil
   1 onion, chopped
   1 garlic,  plus 1/2 clove to serve
   400ml chopped tomatoes
   200ml vegetable stock
   2 x 400g tins cannellini beans,  rinsed and drained
   1 tbsp finely chopped rosemary needles,  plus a pinch extra
   150g spring greens,  shredded
   4 sourdough bread, toasted

Method

   step 1

   Heat 1 tsp oil in a pan. Fry the onion for 3 minutes until soft, add the crushed garlic for another 30 seconds, then tip in the chopped tomatoes and stock. Bring to a simmer and cook for 20 minutes until thick.

  step 2

   Add the cannellini and rosemary, and season. Cook for 5 minutes, then add the spring greens and cook until tender, adding a splash more stock if it needs it.
 

  step 3

   Rub the sourdough toasts with the half garlic clove, sprinkle with a little more chopped rosemary and serve with the stew.