No matter how many aromatics you put in, it’s the bones that make the broth. Ideally there will be a ham bone to share the pot with onions, carrots, thyme and garlic, but those of the roasted turkey or goose will do. Bones give the soup a satisfyingly silken quality. If I have time, the beans will be dried, soaked overnight, then boiled and simmered with bay and peppercorns. If not, a can will do.

Care is needed in what else we add, but any fresh greens – cabbage, broccoli, chard and the like – are welcome, as are cooked carrots, parsnips and potatoes. A cold chipolata or two would be like finding buried treasure in your soup and the same with bacon, but this is not the place to chuck anything and everything.

The number one addition would be a lump of rind from the parmesan, which will quietly add a pleasing back-note of umami while it simmers.

Ingredients
1x 400g can of butter beans, drained
3 cloves of roasted garlic
70g pine nuts
Juice of 1 lemon
25g basil
3 tablespoons of olive oil
Dash of water
100g frozen peas
2 large handfuls of spinach
Pinch of salt
method
Place the roasted garlic, pine nuts, lemon juice, basil, 3 tablespoons of olive oil, a pinch of salt and a dash of water into a powerful blender and blend until a slightly chunky pesto forms.
Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the butter beans and cook for 5 minutes until they crisp up around the edges.
At this point, add the peas, pesto and spinach and cook for 5-10 minutes until everything has warmed through and the spinach has wilted.
Serving ideas:
With salads
Piled on top of toasted sourdough
Stuffed into sweet potatoes
This recipe is such a simple and easy meal to make at home. the homemade pine nut pesto tastes delicious mixed through the butterbeans, with the peas bringing a slight sweetness and freshness to the whole dish. we love to enjoy this dish in a number of ways; with salads, piled on top of toasted sourdough and stuffed into sweet potatoes are just some of our favourite ways.

Make the beans: Return the skillet to the burner over medium heat and add 1 teaspoon of olive oil. Once the oil shimmers, after about a minute, add the diced onion, garlic, oregano, cumin and bay leaf. Cook until the onions are softened, about 2 minutes.

Add the beans, 1/4 cup of water, and 1 teaspoon apple cider vinegar. Turn to medium-high, stirring occasionally until the liquid is reduced, about 5 minutes.

Divide the beans evenly among four bowls. Wipe out the pan with a paper towel and set it over medium heat.
Garlic, Hummus, Dip
Garlic Hummus Dip
Creamy, flavorful tomato hummus with sun-dried tomato and garlic flavors. Dip it or spread it on sandwiches.

INGREDIENTS
1 cup canned white beans, drained/rinsed
1 1/2 cups canned chickpeas, drained/rinsed
1/2 cup raw walnuts
1/3 cup sun-dried tomatoes
1/3 cup fresh lemon juice
5 cloves roasted garlic (roast in oven with oil until soft)
1-2 cloves raw garlic (optional for a spicy edge)
2-3 Tbsp walnut or flax or extra virgin olive oil
1/3 cup fresh tomatoes
1 Tbsp tahini

WHAT ARE PEPITAS?

You may ask yourself, what’s a pepita and where might I find one? Pepitas are green, hulless seeds from a specific type of squash called an Oil Seed Pumpkin. The seeds are used to make pumpkin seed oil or to eat out of hand similar to sunflower seeds.

You can find them in the health food bulk bin section at your local grocery store. If you can’t find pepitas, feel free to substitute sunflower seeds and eliminate the toasting step.

INGREDIENTS

For the sauce:

• 1/4 cup sour cream
• 1 teaspoon Frank’s Red Hot Sauce or more to taste
• 1 teaspoon fresh lime juice
• 1 1/2 teaspoon water

For the quinoa:

• 2 cups water
• 1 cup dry quinoa
• 1 teaspoon olive oil
• 1/2 teaspoon kosher salt

For the pepitas:

• 1/2 teaspoon olive oil
• 1/4 cup pepitas
• 1/4 teaspoon kosher salt

For the sweet potatoes:

• 1 pound sweet potatoes, peeled, and cut into ½ inch cubes.
• 2 teaspoons olive oil
• 1/4 cup water
• 2 tablespoons brown sugar
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon kosher salt

No matter how many aromatics you put in, it’s the bones that make the broth. Ideally there will be a ham bone to share the pot with onions, carrots, thyme and garlic, but those of the roasted turkey or goose will do. Bones give the soup a satisfyingly silken quality. If I have time, the beans will be dried, soaked overnight, then boiled and simmered with bay and peppercorns. If not, a can will do.

Care is needed in what else we add, but any fresh greens – cabbage, broccoli, chard and the like – are welcome, as are cooked carrots, parsnips and potatoes. A cold chipolata or two would be like finding buried treasure in your soup and the same with bacon, but this is not the place to chuck anything and everything.

The number one addition would be a lump of rind from the parmesan, which will quietly add a pleasing back-note of umami while it simmers.