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- In a saucepan, heat the oil. Add the onion with a pinch of salt and fry on a medium heat until softened and golden brown. Stir in the garlic and chilli flakes, cook for one minute.
- Stir in the chopped tomatoes and butterbeans.
- Heat gently and season with salt, black pepper and a small splash of vinegar to taste.
- Once piping hot, divide between four bowls. Grate over the cheese and top with the capers, a few extra chilli flakes if you wish, black pepper and a drizzle of oil. Serve with crusty bread.
Per serving: 394kcals, 9.8g fat (2.3g saturated), 61.7g carbs, 10.9g sugars, 18.6g protein, 14.4g fibre, 0.12g sodium
Gluten-freeDairy-freeDinnerFreezer-friendlyMeat-free30-minute mealsLow-fatBakingQuick and easyBudget mealsMake it HealthyVegetarian
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