Beans Provençal

Recipe 15/30 of my 30 day recipe series to help you get healthy and lose weight in January

CALORIES PER SERVING: 210 (SERVES 4)

This is a great little time-saver recipe. It can be made in advance and kept for several days in the fridge, or frozen. The simple Mediterranean flavours are familiar and comforting, and at just 210 calories per portion why not enjoy a nice hunk of crusty baguette alongside it (a 50g slice = 135 calories).

PREP TIME: 10 mins

COOKING TIME: 45 mins

INGREDIENTS:

• 1 tbsp olive oil

• 1 small onion, diced

• 4 garlic cloves, finely grated

• a few sprigs of fresh thyme, or 1 tsp dried thyme or dried mixed herbs

• 60ml dry white wine

• 1 x 400g tin chopped tomatoes

• 2 x 400g tins cannellini beans, drained and rinsed

• ½ tsp sugar

• 500ml vegetable stock from a cube

• zest of 1 lemon, finely grated

METHOD:

In a large saucepan, heat 1 tbsp olive oil over a medium heat.

Add 1 small diced onion and sauté for 3 minutes or so, then add 4 grated garlic cloves and a few sprigs of fresh thyme, or 1 tsp dried thyme or dried mixed herbs and cook for another minute.

Pour 60ml dry white wine into the pan and swirl around, then cook for another minute before adding in 1 x 400g tin chopped tomatoes, 2 x 400g tins drained and rinsed cannellini beans, ½ tsp sugar and 500ml vegetable stock from a cube.

Cover and simmer on a low heat for 30-40 minutes, stirring occasionally. You want it to reduce and thicken but there should be some sauce left, so stop cooking when it has reduced to the right consistency.

Taste and season accordingly. Sprinkle over the finely grated zest of 1 lemon just before serving.