Ingredients
2tbsp / 30ml vegetable oil
1 large onion, sliced
1 fennel bulb, chopped
8oz / 225g carrots, thickly sliced
3tbsp / 45ml flour
397g can chopped peeled tomatoes
1 pint / 190ml vegetable stock
1-2 fresh chilli peppers, thinly sliced
12oz / 350g closed cup ruushrooms, halved
400g can flageolet beans, drained
salt and pepper
To garnish:
fresh parsley, chopped
Method
1. Heat oil in large saucepan, cook onion, fennel and carrots for 3
minutes.
2. Stir in flour and cook a minute.
3. Remove from heat and gradually stir in tomatoes and vegetable stock.
Return to heat and bring to boil, stirring.
4. Add peppers, cover and simmer gently for 35 minutes, stirring occasionally.
5. Add mushrooms cook for 15 minutes.
6. Stir in flageolet beans and seasoning then heat through thorughly.
7. Serve sprinkled with parsley
Note.
Suitable tor vegans
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