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Ingredientes
- 2 Tbsp. Vegetable oil
- 1 lrg Onion, sliced
- 1 x Fennel bulb, minced
- 8 ounce Carrots, thickly sliced
- 3 Tbsp. Flour
- 1 x 397 gram can minced peeled tomatoes
- 1 pt Vegetable stock
- 1 x Fresh chilli peppers, thinly sliced (1 to 2)
- 12 ounce Closed c. ruushrooms, halved
- 1 x 400 gram can flageolet beans, liquid removed
- Â Â Salt and pepper
- Â Â Fresh parsley, minced
Direcciones
- 1. Heat oil in large saucepan, cook onion, fennel and carrots for 3 min.
- 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 in peppers, cover and simmer gently for 35 min, stirring occasionally.
- 5. Add in mushrooms cook for 15 min.
- 6. Stir in flageolet beans and seasoning then heat through thorughly.
- 7. Serve sprinkled with parsley
- Note. Suitable tor vegans
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