Created by ImPat on July 26, 2019
Step 1: Drain and rinse the cannellini beans, chickpeas and lima beans.
Step 2: Heat the oil in a large heavy-based saucepan over high heat and add the onion, garlic and celery and cook, stirring, for 3–4 minutes.
Step 3: Add the tomato, cannellini beans, chickpeas, lima beans, water, rosemary, oregano, salt and pepper and bring to the boil and then cover with a lid and reduce heat to low and cook for 40–50 minutes or until beans are tender.
Step 4: Add the silverbeet and stir through until wilted and then top with pecorino and serve with bread.
Step 5: TIP - If you don’t have time to soak beans overnight, place the cannellini beans, chickpeas and lima beans in a large saucepan and cover with water and place over high heat until the water comes to the boil and then remove from the heat, cover with a lid, and set aside for 1 hour to soak and then drain and rinse under cold water.