White Bean Stew with Crispy Sage

by Lucia Stansbie

A incredibly luscious and decadent bean soup that will delight your guests!

Warming and flavourful, but also great from a nutritional point of view as it is packed with fibre and micronutrients both from the beans and the kale.

INGREDIENTS:

1 clove of garlic, thinly sliced

1 onion, thinly sliced

2 tbsp olive oil

2 tins of butter beans with their bean stock

2 lemons

800ml vegetable stock

50 ml white wine vinegar

1 tsp chilli flakes 300g stale bread (or use GF breadcrumbs)

Small bunch of sage

METHOD:

• In a heavy-bottomed pan, sweat the onions and garlic with olive oil and a pinch of sea salt. Cook for at least 15 minutes, stirring occasionally, until reduced, jammy, and translucent. Season with a generous grind of black pepper.
• Add the white beans with their liquid, lemon juice, vegetable stock and white wine vinegar. Bring to a boil, then lower the heat to simmer for 30 minutes, stirring occasionally. Allow the liquid to reduce and thicken.
• Blitz the stale bread into breadcrumbs. Fry them in olive oil until golden and crisp, then set aside.
• Fry the sage leaves in olive oil until crisp. Drain on a kitchen towel and sprinkle with a little sea salt.
• To finish the stew, scoop out two ladles, puree it until smooth, and stir it back into the pan. Adjust the seasoning with more vinegar, salt, or pepper as needed.
• Serve the stew in shallow bowls, topped with the crispy breadcrumbs, and fried sage leaves.Enjoy! 🌱