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Ingredients
- 80 g kale thick stems removed, cut in pieces
- 100 g onions quartered
- 20 g olive oil
- 20 garlic cloves (see tip)
- 200 g dry white wine
- 2 dried bay leaves
- 2 sprigs fresh thyme leaves only
- 1 pinch dried chilli flakes (optional)
-
1
vegetable stock cube (for 0.5 l) crumbled
or 1 heaped tsp vegetable stock paste, homemade - 240 g tinned cannellini beans rinsed, drained (1 x 400 g tin)
- 240 g tinned butter beans rinsed, drained (1 x 400 g tin)
- 500 g water
- ½ lemon finely grated zest and juice
- ¼ tsp fine sea salt or to taste
- 1 pinch ground black pepper or to taste
- crusty bread for serving
- Nutrition
- per 1 portion
- Calories
- 200 kcal / 837 kJ
- Protein
- 9 g
- Fat
- 7 g
- Carbohydrates
- 20 g
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