3 cloves garlic
1 punnet cherry tomatoes
1 can butter beans (with the liquid in the can)
2 tbsp grated parmesan
1 tbsp smoked paprika
1 tsp fennel seeds
1 tsp sea salt
Toasted sourdough (to serve)
Fresh basil (to serve)
- To a medium saucepan add olive oil and garlic cooked until softened and starting to brown.
- Add cherry tomatoes and cook down for 5-8 mins on medium/high heat to soften
- Add fennel seeds and smoked paprika and cook for about 1 minute, watch the paprika doesn’t burn, add butter beans (and liquid from can), beef broth, and salt and cook for a further 5 mins to combine and heat. Add ½ the parmesan and stir through.
- Serve topped with remaining parmesan and fresh basil along with toasted sourdough