Luna students' room

Ingredients are …

• 2 tablespoon olive oil
• 2 medium onions, thinly sliced
• 8–12 rashers smoked streaky bacon (about 180g/6oz), cut into 2cm/¾in pieces
• 4 garlic cloves, thinly sliced
• 2 x 400g tins cannellini beans, drained and rinsed
• 1 chicken stock cube
• 100g/3½oz young spinach leaves, roughly 4 large handfuls (or 1 small savoy cabbage,
• trimmed and shredded)
• salt and black pepper

How it is prepared …

1. Heat the oil in a large saucepan over medium heat and fry the onion for about 3 minutes or until starting to soften and color, stirring regularly.
2. Add the bacon and continue to fry for 2 minutes more, or until lightly browned
3. Scatter over the garlic and fry for 1 minute, stirring regularly.
4. Add the cannellini beans, season with salt and pepper, and fry for 2 minutes, stirring.
5. Crumble over the stock cube and stir in 600ml/20fl oz water. Bring the liquid to the boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally
6. Add the spinach and cook for 1–2 minutes or until well wilted, stirring.
7. Season with pepper and serve.