Step 1

Heat the olive oil in a large pan over a medium heat and sweat the fennel until softened, roughly 7-8 minutes, stirring occasionally.

Step 2

Stir in the fennel seeds, thyme and garlic and cook out for 2-3 mins.

Step 3

Tip in the beans with all of their liquid, plus half a jar of water. Allow to bubble away, stirring until the broth becomes thick.

Step 4

Reduce the heat slightly and stir in the lemon juice and greens. Cook until the greens have wilted down and the liquid is thick and starchy. Season to taste.

Step 5

Serve in bowls with an extra drizzle of olive oil and the lemon zest.