Ingredients List



  1. Sauté the garlic gently in some of the vegetable stock in a large non-stick pan until softened.
  2. Add the tomatoes and continue to cook for 2 minutes until they start to break down.  Add a little more stock if required.
  3. Add the beans and 300 ml of the stock, bring to the boil, then reduce to a simmer and cook for 5 minutes.
  4. Stir in the prawns and heat through until piping hot.
  5. Sprinkle with chilli flakes, drizzle with olive oil (if using) and finally scatter over the chopped parsley (if using).
  6. Serve in warm bowls with lemon wedges and crusty bread.


  1. If you prefer to cook your own cannellini beans, you will need to start with 200 g / 7 oz of beans (dry weight).