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Fagioli with spinach
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Beans with rosemary, lemon, and garlic for a flavorful twist on Fagioli.
Ingredients:
  • 1 fresh rosemary sprig, leaves picked
  • 1 lemon, rind finely grated, juiced
  • 1 bunch English spinach, trimmed, coarsely chopped
  • 2 x 400g cans cannellini beans, rinsed, drained
Instructions:
  • Combine fragrant rosemary leaves and oil in a mortar and use a pestle to pound vigorously for 2 minutes. Strain the infused oil through a fine sieve into a bowl, then mix in the refreshing lemon rind and juice.
  • Blanch the spinach in a pot of salted boiling water for 1 minute. Drain and pat dry with paper towel.
  • Put the spinach back into the pan over medium heat. Add the beans, garlic, and oil mixture, then mix everything together. Season with salt and pepper to taste.

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