Cannellini Pesto Bean Stew


Cannellini Pesto Bean Stew - serves 4

  • 2 can of cannellini beans
  • ½ cup water
  • 300g spinach
  • For the pesto:
  • 3 large kale leaves
  • ½ bunch parsley
  • 2 cloves garlic
  • zest from one lemon
  • 1 tablespoon lemon juice
  • ¼ cup nuts toasted pinenuts
  • ¼ cup olive oil
  • ½ teaspoon salt


  • Start by making the lemony kale pesto. Place the Kale, parsley and garlic in a food processor. Pulse until chopped. Add the remaining ingredients- zest, lemon juice, oil, water, salt, toasted pinenuts. Pulse until well combined & smooth. Drain and rinse beans. Transfer to a pan, add the pesto and ½ cup of water. Season. Add the spinach and wilt down. Check if more liquid is needed depending on desired consistency.
    Optional: top with some shredded romaine lettuce for extra texture