herby cannellini bean stew with roasted mushrooms and ciabatta

Updated at: Thu, 17 Aug 2023 09:48:27 GMT

Step 1

Heat oven to 200C Slice mushrooms finely. Strip thyme from stem Add mushrooms to baking tray with thyme, drizzle of oil and salt Mix together and cook for 15-20 min

Step 2

Finely slice onion Peel and finely dice carrot Chop/grate garlic

Step 3

Boil kettle Heat pan with olive oil over medium high heat Once hot add onion and carrot and cook for 5-6 min until softened

Step 4

Disolve vegetable stock mix and soft cheese in 400ml of boiled water. This is creamy stock. Drain and rinse cannellini beans Strip rosemary leaves from stems and chop roughly, discard stems

Step 5

Add cannellini beans, rosemary and HALF the garlic to ban and cook for 1-2 min then add 1 tbsp of flour and cook for another 1 min Add creamy stock with lots of pepper and bring to the boil Once boiling reduce to medium heat and cook for 5-6 min until veg is tender and stock has thickened

Step 6

Finely chop basil, including stalks. Grind garlic and basil with some salt in a pestle and mortar to make paste (or just chop finely and mix) add 2 tbsp of olive oil and mix well. this is the basil oil

Step 7

Put ciabatta in oven for 5 min. Slice in half before serving washed shredded spring greens then dry with kitchen paper Add shredded spring greens to stew and cook for 3-4 min or until tender with a bite

Step 8

serve stew with mushrooms and oil on top and ciabatta with butter on the side

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