Cannellini purée with turnip greens and crisp bread

Ingredients

For 1 serving

• Cooked cannellini beans250 g
• Broccoli rabe200 g
• Whole wheat bread30 g
• Garlic1 clove
• Chili pepper0.3
• Vegetable broth150 g
• Rosemary1 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, celery,

In season: November – March

Method

1. Bring a pot of water to the boil for the turnip tops. Meanwhile wash them, discard the toughest stalks and keep the leaves, florets and tender stems.
2. Put the rinsed cannellini beans, vegetable stock and rosemary in a small pan, bring to the boil and simmer over low heat for 8 minutes; remove the rosemary, season with salt and blend with a stick blender until smooth and velvety.
3. When the water boils, salt it and cook the turnip tops for 5 minutes, until the stems are tender; drain well and squeeze them lightly.
4. Cut the wholemeal bread into cubes of about 1.5 cm and toast them in a frying pan with half the oil over medium heat for 3–4 minutes, turning, until golden and crisp; set aside.
5. In the same pan heat the remaining oil over medium heat with the crushed garlic clove and the chilli for 1 minute, until the garlic sizzles; add the turnip tops and toss for 2–3 minutes, adjusting the salt, then remove the garlic.
6. Pour the hot cream into the bowl and top with the turnip tops and croutons.