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Ingredients

1 fresh rosemary sprig, leaves picked
2 tablespoons olive oil
1 lemon, rind finely grated, juiced
1 bunch English spinach, trimmed, coarsely chopped
2 x 400g cans cannellini beans, rinsed, drained
1 garlic clove, crushed

Method

Step 1 Place the rosemary leaves and oil in a mortar and pound with a pestle for 2 minutes. Strain through a fine sieve into a bowl. Stir in the lemon rind and lemon juice.
Step 2 Cook the spinach in a large saucepan of salted boiling water for 1 minute. Drain. Pat dry with paper towel.
Step 3 Return spinach to pan. Place over medium heat. Add the beans, garlic and oil mixture. Toss to combine. Season with salt and pepper.

Fagioli with spinach

How to make Fagioli with spinach

Ingredients

Method