Try our creamy white beans paired with spinach, lemony potatoes, and fennel for a deliciously wholesome meal! Start by baking potato wedges tossed in a tangy marinade, then prepare a zesty fennel dressing and slice up some fennel. Sauté onion, garlic, and rosemary with white beans until creamy, then add spinach to wilt. Simple, flavorful, and satisfying!

Instructions:
Cook potatoes in wedges
Mix potato marinade with 2 minced garlic cloves, olive oil, oregano, mustard, lemon juice and salt
Put in cooked potatoes and let marinade for a bit
Bake at 200°C for 30 minutes until crispy
Prepare fennel dressing with zest and juice of one lemon, olive oil and salt
Finely slice fennel on top
Mix with some reserved fronds and let sit for a bit before serving
Chop onion and garlic
Saute onion in olive oil
Add garlic, rosemary, salt and 2 cans of white beans with liquid
When hot and creamy, add washed spinach and let wilt

Ingredients:
Onion
6 garlic cloves
Baby spinach
1 kg of potaotes
2 lemon
2 fennel
2 cans of white beans
Rosemary
Salt
Olive oil
2 tsp mustard
1 tsp oregano