200 g (7 oz) canned cannellini beans, drained and rinsed
300 ml (10 fl oz) vegetable stock
100 g (3 ½ oz) baby leaf spinach
2 tblsp reduced fat houmous
finely grated zest of 1 lemon
salt and freshly ground black pepper
a small handful of fresh basil leaves, to garnish
Heat a large, lidded, heavy based saucepan and spray with the cooking spray. Add the onion then cover and cook for 6 minutes until softened. Add the garlic, red pepper and corn and cook for another minute before pouring in the wine. Bring up to the boil then reduce the heat to low and simmer for about 5 minutes or until the wine has reduced by half.
Mix the cornflour with a little water to make a paste. Add to the pan and cook, stirring, for a minute until thickened then add the green beans, thyme cannellini beans and stock and return to the boil. Reduce the heat to low and simmer for about 8 minutes until the vegetables are tender. Add the spinach and cook, partially covered, until wilted.
Divide between two large, shallow bowls. Season to taste and top each portion with 1 tablespoon of houmous. Sprinkle with black pepper and lemon zest before serving. If using, garnish with basil leaves too.