Fry courgette and garlic in some olive oil for different textures.
Add 1 tin of drained and rinsed cannellini beans and 1 tin of drained and rinsed chickpeas.
Add a small amount of cold water and one vegetable stock cube.
Add the lid on top and let this simmer for about 3 to 5 minutes until the beans are cooked.
Remove the lid.
Add a couple tablespoons of crème fraîche, fresh chopped basil and the juice of half a lemon.
Add grated Parmesan to help thicken it up.
Add in two big handfuls of fresh spinach.
Once the spinach is wilted, it's time to dish up.
