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All-the-greens beans on toast

All-the-greens beans on toast image
Difficulty Easy
Preparation 5 min
Cooking 15 min


2 servings
    • 0,5   tbsp
    • 1  
    • 3  
    • 100   g
    • 150   ml
    • 400   g
    • 50   g
    • 15   g
    • 2  
    • 1   tbsp


    1. Heat the oil in a frying pan over a low heat and fry the leeks with the spring onions for punch until soft, around 5-6 minutes. Add the Savoy cabbage and continue to cook for 2 minutes, then splash in the stock with the cannellini beans for bulk. Simmer for 3-4 minutes.

    2. Spoon in the cream cheese and parmesan for creaminess and stir until the cheeses have melted, adding the lemon zest and juice for zing.

    3. Meanwhile, toast the bread for crunch and spread each slice with the pesto. Divide the beans between the toasts and season with black pepper.