Ingredients

Method

• 4 x 400 g cans beans (a mix of red kidney, butter, cannellini and borlotti)
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 2 sticks celery, finely chopped
• 3 T olive oil
• 2 cloves garlic, finely chopped
• 250–300 g small, open, brown mushrooms
• 1 x 400 g can Italian chopped tomato
• 1 cup organic-vegetable stock
• sea salt and freshly ground black pepper, to taste
• sage leaves, plus extra, crisply fried, for garnishing
• 125 g Gorgonzola
• soft cooked polenta, for serving

Method

Ingredients

Rinse the beans then set aside.

Gently cook the onion, carrot and celery in the warmed oil, for 15 minutes, or until very soft, adding a little more oil if needed. Stir in the garlic, then add the mushrooms and stir again. Add the tomato then simmer for a few minutes. A

dd the beans, stock, seasoning and a few sage leaves. Simmer, uncovered, for 20 minutes, stirring occasionally.

Check seasoning then add chunks of Gorgonzola and allow to melt slightly.

Serve over the soft polenta, topped with a sprinkling of crispy fried sage leaves.

Cook’s tips: Substitute the Gorgonzola with feta, if preferred. Simmer the leftover beans with stock then blend to make a hearty soup and serve sprinkled with cheese and croutons. Alternatively, serve roast lamb on a bed of beans, tucking in sprigs of rosemary.

Per serving: 1452.6kJ, 14.5g protein, 16.8g fat, 39g carbs