VEGETARIAN BEAN POT WITH HERBY BREADCRUMBS
GFO
PREP 10 MINS COOK 35 MINS SERVES 2 (AS A MAIN)
1 slice Low GI White bread or gluten-free bread, toasted
½ small bunch flat-leaf parsley Zest of ½ lemon
2 tbsp olive oil Freshly ground black pepper
Pinch chilli flakes
2 leeks, rinsed, chopped into half-moons
2 carrots, thinly sliced
2 celery sticks, thinly sliced
1 fennel bulb, thinly sliced
2 large cloves garlic, chopped
1 tbsp no-added-salt tomato paste Few sprigs thyme
150ml white wine
425g can no-added-salt cannellini beans, drained
1 Tear the toast into pieces and put in a small food processor. Add the parsley, lemon zest, 1/2 tbsp olive oil, pepper and the chilli flakes. Process to breadcrumbs. Set aside.
2 Heat the remaining oil in a large non-stick frying pan over medium heat. Add the leeks, carrots, celery and fennel along with a splash of water. Cook, stirring occasionally, for 10 minutes or until softens. Add the garlic
