Choose the ingredients
For 2 servings, use 1 drained 400 g can of cannellini beans, 150 g washed spinach, 1 tablespoon olive oil, 1 minced garlic clove, 100 ml vegetable stock and a squeeze of lemon. The stated can size includes its packing liquid.
Warm the beans
Heat the oil over medium-low heat. Stir in the garlic for 30 seconds, then add the beans and stock. Simmer gently for 5 minutes, stirring occasionally. Mash a spoonful of beans against the pan to thicken the liquid.
Wilt the greens
Add the spinach in handfuls and stir until wilted. Add lemon to taste. Serve with toast or cooked grains. Salt after tasting, because the beans and stock may already contain salt.
Cooking for later? Read our guide to storing and reheating leftovers.