Main Meals

Smoky baby marrows with garlicky cannellini beans on toast

5 minutes
30 minutes
Wine/Spirit Pairing
Woolworths Italian Pinot Grigio

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  • 1 garlic head, roasted
  • 2 large leeks, sliced
  • 50 g butter
  • 1 T olive oil
  • 1 cup cream
  • 1 rosemary sprig
  • 1 x 400 g can cannellini beans, drained
  • 350 g baby marrows, sliced
  • 2 T olive oil
  • Ciabatta, charred, for serving
  • Lemon juice, a squeeze, for serving

Roast the head of garlic under the grill, turning often until evenly charred and soft. Remove from the oven and cool slightly.

Soften the thinly sliced large leeks in butter and olive oil. Squeeze out 4–6 cloves of the roast garlic into the leeks and pour in the cream.

Add the sprig of rosemary, can drained cannellini beans and simmer until thick, about 15 minutes.

Toss the sliced baby marrows in 2 T olive oil and season. Pan-fry on one side in a hot, dry pan until browned. Serve the beans on charred slices of ciabatta with the baby marrow ribbons and a squeeze of lemon juice.

Cook's note: Char baby marrows on one side to add delicious flavour. Roast the garlic in its skin for a smoky yet sweet taste that’ll elevate your dish.

Discover more budget bean recipes here.

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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