Ingredients:
500ml Freja Sipping Chicken Bone Broth
1 tin cannellini beans, drained and rinsed
1 leek, sliced
1–2 tbsp pesto
Handful fresh basil
Juice of ½ lemon
1 tbsp olive oil
Salt & black pepper, to taste
Method
1. Heat the olive oil in a saucepan over a medium heat. Add the sliced leek with a pinch of salt and cook for 5–6 minutes, stirring occasionally, until softened.
2. Stir in the cannellini beans, then pour in the bone broth. Bring to a gentle simmer and cook for 5 minutes until warmed through.
3. Stir through the pesto and lemon juice and cook for another 1-2 minutes. Taste and season with black pepper and salt if needed.
4. Ladle into bowls and finish with fresh basil, an extra spoonful of pesto and drizzle of olive oil. Tuck in and enjoy!
Pesto & Bean Broth Bowl
This Pesto & Bean Broth Bowl combines creamy cannellini beans, herby pesto and Freja Sipping Chicken Bone Broth to create a nourishing, protein-rich bowl that's packed with flavour. Simple to make and ready in minutes, it’s perfect for an easy lunch or light dinner.
Serves 2
Total time - 15mins
