Italian Bean and Mushroom Stew
Italian Bean and Mushroom Stew



  • 1 onion, chopped
  • 4 chopped garlic cloves
  • 200g chopped brown mushrooms
  • 3 tbsp olive oil
  • 1 tbsp tomato puree
  • 400g tin of borlotti beans, drained
  • 400g tin of butter beans, drained
  • 400g tin of chopped tomatoes
  • 50g pine nuts
  • 30g basil leaves
  • Heat the oil in a large pan and cook the garlic, onion and mushrooms for 7 mins to soften. Add the tomato puree, chopped tomatoes and beans, simmer for 5 mins and season well.
  • Toast the pine nuts in a dry pan until golden and roughly chop the basil leaves. Stir most of the basil into the stew, then serve with a sprinkling of pine nuts and the remaining basil.
20 mins
4 serving

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