Name: Spinach and butter bean stew on bruschetta with truffle oil
Yield: Serves 4 as a lunchtime main course
Cuisine: Italian
Ingredients: 1 tablespoon roughly chopped oregano; 1 tablespoon roughly chopped sage; 1 tablespoon roughly chopped rosemary; 2 pinches of chilli flakes (more or less to taste); 5 tablespoons extra-virgin olive oil; 1 bay leaf, quartered; 4 garlic cloves, 3 sliced and 1 kept whole but peeled; 2 white onions, sliced; 4 teaspoons truffle oil (I prefer white truffle oil); large handful of shaved or grated Parmesan or pecorino cheese; 250 g spinach (if you’re using large-leaf spinach, then roughly chop the leaves); 4 large slices of good hearty bread (sourdough will give the best results); 400 g tin of butter beans, drained and rinsed; 2 tablespoons soy sauce

Preparation info

Serves
4
as a lunchtime main course

Difficulty
Medium

Appears in

Vegetables

By Peter Gordon

Published 2007

About

Bruschetta hails from Italy, and it’s really just toast with garlic and olive oil rubbed into it. Simple as that sounds, it’s a satisfying thing, much in the way that toast itself is. The stew is very simple to knock up, and if you don’t have butter beans, then just use any beans you have in the cupboard – even baked beans would work! You can cook your beans from scratch, it will just take a lot longer. If you don’t have truffle oil – and don’t despair if you don’t – then drizzle with the b