Instructions

1. 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.

   
   

2. 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.

   
   

3. 3

   Now add the stock, sage and beans, bring to the boil then turn down and simmer for 15 mins.

   
   

4. 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.

   
   

Ingredients

• 200g white mushrooms, sliced
• 500ml vegetable stock
• 1 carrot, peeled and grated
• 1 stick celery, peeled and grated
• 4 fresh bay leaves
• 1 red onion, peeled and finely chopped
• 300g tinned cannellini beans
• 2 tbsp olive oil
• 200g chestnut mushrooms, sliced
• 2 cloves garlic, peeled and chopped
• 300g tinned borlotti beans
• 20g fresh sage
• 31g fresh parsley, leaves finely chopped
• 4 slices crusty bread, to serve

Serves 4

Total time required 25 mins

• Preparation time: 10 mins
• Cooking time: 15 mins