Spring Greens Beanotto by Thehappypear

Ingredients

• 2 tbsp olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 cups spring greens, chopped
• 1 1/2 cups frozen peas
• 2 cans (15 oz each) white beans, drained and rinsed
• 1 1/2 cups vegetable stock
• 3 tbsp basil pesto
• 1/2 cup coconut yoghurt
• 1/4 cup pickled red onions
• 1 tbsp lemon juice

Instructions

1. Heat the olive oil in a large skillet over medium heat for 2 minutes, then cook the onion until soft and translucent, about 5 minutes.
2. Add the garlic, salt, and pepper, and cook for 30 seconds until fragrant.
3. Stir in the spring greens and peas, then cook for 3-4 minutes until the greens wilt and the peas turn bright green.
4. Add the white beans and vegetable stock, then simmer for 6-8 minutes, stirring often, until the beans are hot and the mixture looks creamy.
5. Mash a few beans against the side of the pan and cook for 1-2 minutes more until the beanotto thickens.
6. Stir in the lemon juice, then spoon into bowls and top with pesto, coconut yoghurt, and pickled red onions.