A tin of white beans can become a proper bowl of supper with surprisingly little liquid. The aim is a spoonable dish, somewhere between soup and beans on toast.
For two small bowls, soften one finely chopped shallot in olive oil. Add a small chopped garlic clove and a short sprig of rosemary. Stir briefly, then add a drained 400 g tin of white beans and about 250 ml vegetable stock.
Simmer gently for 8–10 minutes. Mash a spoonful of beans against the side of the pan and stir them back through to give the liquid body. Remove the woody rosemary stem, taste for seasoning, and finish with a little lemon zest.
Serve with bread and a drizzle of olive oil. Rosemary is assertive; leaving a whole large branch in the pan can make the bowl taste woody. If using dried rosemary, begin with a small pinch and give it time to soften into the broth.