Ingredients
- 1 stick of celery, peeled and grated
- 4 slices of crusty bread, to serve
- 200 g of white mushrooms, sliced
- 1 red onion, peeled and finely chopped
- 1 carrot, peeled and grated
- 4 fresh bay leaves
- 2 tbsp of olive oil
- 2 cloves of garlic, peeled and chopped
- 300 g of tinned cannellini beans
- 300 g of tinned borlotti beans
- 20 g of fresh sage
- 31 g of fresh parsley, leaves finely chopped
- 200 g of chestnut mushrooms, sliced
- 500 ml of vegetable stock
Method
Step 1
In a large heavy-based frying pan, sauté the onion, carrot and celery with the bay leaves and oil on a low heat for 5 mins.Step 2
Add all the mushrooms to the pan with the garlic and a little seasoning, turn the heat up and fry for 5 mins. You will need to stir them a few times.Step 3
Now add the stock, sage and beans, bring to the boil then turn down and simmer for 15 mins.Step 4
Turn the heat off and take out the sage and bay leaves. Scatter the parsley leaves over with a good lug of extra virgin olive oil. Season to taste and serve with crusty bread.