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Cannellini Beans with Cime di Rapa and Parsley Pesto

Cannellini Beans with Cime di Rapa and Parsley Pesto

By OcadoLifePublished on 23 March 2023Chef, food stylist and author Olivia Cavalli created this recipe for Cannellini Beans with Cime di Rapa and Parsley Pesto – a moreish combination of flavours that makes a wonderful vegan main. The bright pesto gives the creamy beans and glossy cime di rapa just the right amount of punch. You could also try cavolo nero, kale or spinach in place of cime di rapa. 
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Time and servings

40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time

Ingredients

  • 2 (400g) tins cannellini beans, drained and rinsed
  • 1 onion, finely sliced
  • 1 squeeze of lemon juice
  • 200 g of cime di rapa or cavolo nero
  • 200 ml of vegetable stock
  • 50 g of blanched almonds
  • 4 garlic cloves, 1 crushed or grated, 1 smashed, 2 whole
  • 120 ml of extra-virgin olive oil, plus 7 tbsp, plus extra to loosen if needed and for drizzling
  • 80 g of flat-leaf parsley, leaves picked

Method

  • Step 1

    First make the pesto. Blitz the almonds to a fine crumb in a mini food processor; add the parsley and 120ml extra-virgin olive oil and pulse briefly. Add the crushed or grated garlic, lemon juice and some salt; blitz to a spooning consistency, adding more oil to loosen, if needed. (Or use a pestle and mortar to smash the almonds and muddle together the rest of the ingredients.) Set aside.

  • Step 2

    Heat 3 tbsp extra-virgin olive oil in a pan over a low-medium heat. Tip in the onion with a pinch of salt; fry for 5 mins. Add the smashed garlic clove and cook for a further 10-15 mins until soft and golden. Mash in the garlic and discard the skin.

  • Step 3

    Add the beans and stock and simmer for 10 mins. Remove from the heat and pulse with a stick blender until thick and creamy, with some beans left whole. Season to taste, then cover to keep warm and set aside.

  • Step 4

    Meanwhile, bring a large pan of salted water to the boil and cook the cime di rapa for 2-3 mins; drain. Heat the remaining 4 tbsp oil and whole garlic cloves in a frying pan over a low-medium heat until sizzling and fragrant. Add the cime di rapa and stir-fry for 2-3 mins until glossy. Discard the garlic.

  • Step 5

    To serve, divide the beans between 4 bowls. Top with the cime di rapa, a few spoonfuls of the pesto and a drizzle of oil.