@happyskinkitchen: ennel & Kale Beanotto with Sacla’ Tomato Pesto🍅 Serves 2 Ingredients: 1 white onion - finely chopped 1 small fennel - finely sliced, ideally using a mandolin 1 jar (570g) of butter beans or cannellini beans 200ml of veggie stock A generous handful of chopped kale or cavolo nero The juice and zest of 1/2 lemon A generous sprinkle of chopped parsley 3-4 tbsp of @sacla_uk vegan tomato pesto A drizzle of olive oil for cooking Salt and pepper to taste Add a drizzle of olive to a large pan. Once hot add in the chopped onion and cook on a medium heat for 5-8 minutes until it starts to caramelise. Add in the fennel and cook for 5 more minutes until it has softened and slightly shrunk in size. Add in the butter beans together with their liquid and stir everything together. Pour in the veggie stock, mix well and cook for another 10 minutes until you start to have a creamier consistency. Add in the kale, stir to combine and cook for the final 1-2 minutes until the kale has wilted. Add the lemon zest and juice, chopped parsley and mix. Drizzle with the Sacla’ red pesto and serve with a crunchy slice of sourdough.
