Name: Vegetarian bean pot with herby breadcrumbs
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 slice crusty bread -; ½ small pack parsley leaves -; ½ lemon , zested -; 2 tbsp olive oil -; pinch chilli flakes (optional) -; 2 leeks , rinsed and chopped into half-moons -; 2 carrots , thinly sliced -; 2 celery sticks , thinly sliced -; 1 fennel bulb , thinly sliced -; 2 large garlic cloves , chopped -; 1 tbsp tomato purée -; few thyme sprigs -; 150ml white wine -; 400g can cannellini beans , drained -

Ingredients for - Vegetarian bean pot with herby breadcrumbs

1. 1 slice crusty bread

2. ½ small pack parsley leaves

3. ½ lemon , zested

4. 2 tbsp olive oil

5. pinch chilli flakes (optional)

6. 2 leeks , rinsed and chopped into half-moons

7. 2 carrots , thinly sliced

8. 2 celery sticks , thinly sliced

9. 1 fennel bulb , thinly sliced

10. 2 large garlic cloves , chopped

11. 1 tbsp tomato purée

12. few thyme sprigs

13. 150ml white wine

14. 400g can cannellini beans , drained

How to cook deliciously - Vegetarian bean pot with herby breadcrumbs

1 . Stage

Toast the bread, then tear into pieces and put in a food processor with the parsley, lemon zest, ½ tbsp olive oil, a good pinch of salt and pepper and the chilli flakes, if using. Blitz to breadcrumbs. Set aside.

2 . Stage

Heat the remaining oil in a pan and add the leeks, carrots, celery and fennel along with a splash of water and a pinch of salt. Cook over a medium heat for 10 mins until soft, then add the garlic and tomato purée. Cook for 1 min more, then add the thyme and white wine. Leave to bubble for a minute, then add the beans. Fill the can halfway with water and pour into the pot.

3 . Stage

Bring the cassoulet to the boil, then turn down the heat and leave to simmer for 15 mins before removing the thyme sprigs. Mash half the beans to thicken the stew. Season to taste, then divide between bowls and top with the herby breadcrumbs to serve.