Recipe serves 6
ingredients
Baby Leeks - 4 leeks finely chopped
Carrots - 1 large finely diced
Onion - 1 large finely diced
Celery - 2 slices finely chopped
Button mushrooms - 250g
Garlic - 2 cloves
Olive oil
Vegetable or chicken stock (2 pints)
2 Bay leaves
thyme - fresh or dried
Cannellini beans (tin 400g unsalted water)
Parsley - fresh for garnish
Black pepper - season to taste
method
- cook onions and garlic until brown in small amout of olive oil
- add vegetables (except mushooms) cook until slightly brown
- add the stock, herbs and bring to boil simmer for 15 mins until vegetables are tender
- add the mushrooms and simmer for further 5 mins, add beans simmer further 5 mins
- liquidise soup - garnish with parsley
- season with black pepper
- serve with wholegrain or rye bread
