White beans and greens for the week ahead

There is something reassuring about a pot on the stove and very little else to do. A few everyday vegetables, a couple of tins of beans, and a handful of greens become a meal you can return to more than once.

This is a forgiving place to begin. Use kale if it is in the garden, spinach if it is in the fridge, or a mixture of the two. Keep the pot brothy for bowls and bread, or simmer it a little longer for something you can spoon onto toast.

What you’ll need

Serves 4. About 35 minutes.

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, cut into small pieces
• 2 celery stalks, finely sliced
• 3 garlic cloves, chopped
• 1 teaspoon dried thyme
• 2 tins of cannellini beans, 400 g each, drained and rinsed
• 600 ml vegetable stock
• 150 g kale, tough stems removed and leaves chopped, or spinach
• 1 tablespoon lemon juice, plus more to taste
• Salt and freshly ground black pepper
• Optional: 200 g plant-based sausages, cooked according to their package directions and sliced

Build the pot

1. Warm the oil in a large saucepan over medium heat. Add the onion, carrots, and celery. Cook for 8–10 minutes, stirring occasionally, until softened.
2. Add the garlic and thyme. Stir for about a minute, just until fragrant.
3. Tip in the beans and stock. Bring to a gentle simmer and cook for 10 minutes. Mash a small spoonful of beans against the side of the pan if you would like a thicker broth.
4. Add kale and simmer for another 5–7 minutes, until tender. If using spinach, stir it in for only the last 2 minutes. Add the cooked sausage slices, if using, and let them warm through.
5. Turn off the heat, stir in the lemon juice, and taste. Season with salt and pepper as needed. Serve in warm bowls with bread.

Leave room for what you have

A leek can stand in for the onion. Butter beans work in place of cannellini. A pinch of chili flakes brings a little heat, and chopped parsley makes a bright finish. You do not need all of those things; choose one that is already close at hand.

For the next meal, loosen a portion with a splash of stock as it warms. The greens and beans settle together overnight, and yesterday’s pot becomes today’s easy lunch. It is a small way to make the week feel more spacious.