Summer White Bean Stew

Step 1

Heat a large pot or casserole dish over a medium heat, and add the butter. When melted, add the garlic cloves and the bay leaves and fry gently until the garlic is just beginning to brown before adding all of the white beans and stir well. Fry for a minute longer before adding the stock and the white wine and reduce the heat down to a very gentle simmer. When the liquid has evaporated off by a third, pop a lid onto the pan and continue to cook for another 10 minutes.

Step 2

Meanwhile make the breadcrumb topping. Heat a drizzle of oil in a non-stick pan and add the breadcrumbs and garlic. Toast for a couple of minutes until golden and crispy, then transfer to a bowl and mix with the lemon, parsley, and a little salt. Set aside.

Step 3

When the stew is ready, throw in a couple handfuls of spinach and mix together until it has just wilted. Add a couple tablespoons of Olive Oil and mix together, removing the bay leaves. Transfer the stew to bowls and top with the breadcrumbs and a little drizzle more of olive oil and fresh parsley. Serve with some crusty bread!