Serves 4
Ingredients
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, chopped
1 tsp smoked paprika
2 tins (400g each) cannellini beans, drained
200g spinach
400ml vegetable stock
1 tbsp apple cider vinegar
2 tbsp chopped parsley
Method
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Heat olive oil in a pan, cook onion and garlic until soft. Stir in smoked paprika.
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Add beans and stock, simmer for 10 minutes.
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Stir in spinach to wilt, then finish with vinegar and parsley.
Why it works
Beans deliver plant protein and steady release energy. The fibre and phytonutrients support insulin sensitivity and gut health.
