Spring Cannellini Bean Rhapsody

---

Spring Cannellini Bean Rhapsody
The glamour of green, the zing of lemon, the warmth of garlic — all swirled into a dish that’s as chic as it is satisfying. This isn’t just a meal, it’s an entrance into summer.

Serves 2 fashionably hungry people

✨ Ingredients
– 1 tbsp (15 ml) extra virgin olive oil — cold-pressed, naturally
– ½ white onion, precisely diced (about 60 g)
– 1 small courgette, diced into delicate cubes (approx. 150 g)
– 4 cloves garlic, grated to silk (about 16 g)
– 1 medium red chilli, finely chopped (10 g) — reserve a sprinkle for the finale
– 1 x 400 g tin cannellini beans — with their liquid (no draining, darling!)
– ¼ vegetable stock cube (2 g) — flavour is fashion
– 50 g frozen peas — straight from the freezer, icy chic
– 2 tbsp finely chopped fresh basil (5 g)
– 2 tbsp finely snipped chives (5 g)
– 2 tbsp finely chopped mint (5 g)
– Zest of 1 lemon — unsprayed, of course
– Juice of 1 lemon (about 2 tbsp / 30 ml)
– Sea salt and freshly cracked black pepper, to taste — no blandness allowed

---

Method

1. In a wide, heavy-bottomed sauté pan — something worthy of your stovetop — heat the olive oil over medium flame. Add the onion and courgette, plus a pinch of sea salt. Sauté gently for exactly 5 minutes, until the vegetables are translucent and glowing.

2. Add the garlic and most of the chilli. Cook 2 minutes more. The scent should rise like a well-curated perfume.

3. Tip in the cannellini beans — liquid and all, don’t be shy. Add the quarter stock cube and those pristine frozen peas. Stir. Bring the whole glorious mixture to a boil, then reduce the heat and let it simmer for 5 minutes until luxuriously thickened.

4. Off the heat, stir in the basil, chives, mint, lemon zest, and lemon juice. Adjust seasoning. Garnish with the reserved herbs and chilli. Serve immediately — ideally in bowls large enough to make a statement.

   
   
   

---

🌿 This is not just food. It’s the season itself — spooned up with elegance and the faintest hint of drama.