A hearty vegan broth…

 

Serves: 4 Prep: 5mins Cook: 25mins

Ingredients

• 3 tbsp olive oil
• 4 echalion shallots, peeled and finely chopped
• 4 cloves of garlic, peeled and finely chopped
• 1 lemon, halved
• 2 x 660g jars of white beans (we used Bold Bean Co)
• 500ml vegetable stock
• 50g plantbased Parmesan-style cheese (optional)
• Salt and pepper, to taste
• 2 handfuls of cavolo nero
• Crispy shallots (optional)

Method

1. Heat 2 tbsp of the olive oil in a large, deep pot on a medium heat. Add the shallots, garlic and lemon and cook down for about 10-12 minutes.
2. Add the beans and all of their liquid to the pan, then add the stock and salt and pepper. Bring to a boil and then turn down to a simmer and cook for 10-12 minutes.
3. Remove the lemon, squeezing it against the side of the pot to release all of its juices. Stir in the cavolo neroand allow to wilt.
4. Divide between four bowls, drizzle with the remaining olive oil, gratings of Parmesan-style cheese, crispy shallots (if using) and lots of black pepper.

ukshallot.com

NorthernLife Jan/Feb 2022