This recipe is a little approximate – it’s what I had for lunch.
1 good handful broccoli, plus the stem from an entire head.
approximately 500ml (a pint) of stock
1 tin butterbeans, drained
6 cherry tomatoes
1 medium onion
crushed garlic to taste
a pinch of rosemary
half a teaspoon of oregano
Olive oil for frying (optional)
Cut the broccoli into small florets, separating out the stems. Chop the stems. Fry the onions and garlic with the olive oil in a saucepan. Add the stock, cherry tomatoes, broccoli stems and herbs. Bring to the boil and simmer until the broccoli stems are cooked and the tomatoes have burst. Take a hand blender, or transfer it to a blender, and blend the contents of the pan. Add the broccoli florets and butterbeans, and cook until the broccoli is done to your taste – around five minutes. Serve with bread and season to taste.
Low-fat alternative: rather than frying the onions and garlic, just add them to the stock with the tomatoes and broccoli stems.