- 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
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