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Servings: 3 people


  • 200 grams dried double beans
  • 500 grams zucchini, sliced into rounds
  • 100 grams kale
  • 4 boiled eggs
  • 7 garlic cloves, thinly sliced
  • 40 grams Parmesan, grated
  • 50 grams basil, chopped
  • 3 tablespoons olive oil
  • Zest and juice of 1 lemon
  • 1 tablespoon chilli flakes
  • ½ teaspoon pepper
  • Salt, to taste


  • Soak the beans in water overnight (for at least 6 hours). Add them to a pressure cooker/pot, cover with fresh water, and pressure cook until completely tender. Don't add salt at this stage.
  • Once cooked, when you pinch a bean between your fingers it should fall apart very easily. Set aside until cool enough to handle. Roughly chop the beans and set aside.
  • Boil the eggs to your liking. I like them somewhere between soft and hard - about 8 mins in boiling water.
  • Remove the hard woody stems from the kale. Coarsely chop the leaves and set aside. Finely chop the stems.
  • Add olive oil to a pot and sauté the garlic until very lightly browned. Add the zucchini and cook covered for 5 mins.
  • Add the kale stems and cook for 2 mins. Tip in the kale leaves and the beans. Season with salt, pepper, and chilli flakes. Cover and cook for 5 mins. Add a bit of water and cook if it appears too dry.
  • Take off the heat and stir in lemon zest, juice, most of the Parmesan and basil. Taste and adjust seasoning.
  • Transfer to a large plate and top with the boiled eggs. Serve hot, warm or at room temperature. We ate them as is but it’ll also work as a side with grilled meats.


I used Tuscan kale but any kind will work here.
Pre-cooked canned beans like cannellini would work here too.