Serves: 4

Ingredients

• 1 large onion
• 4 garlic cloves
• 200g chestnut mushrooms
• 3 tbsp olive oil
• 1 tbsp tomato purée
• 1 x 410g tin borlotti beans, drained
• 1 x 410g tin butter beans, drained
• 1 x 400g tin chopped tomatoes
• 50g pine nuts
• 1 x 28g pack basil
• 1 x 60g bag ready-made croutons

Method

1. Dice the onion, crush the garlic cloves and slice the mushrooms. Heat the oil in a large nonstick pan, add the onion, garlic and mushrooms, and cook for 5 minutes, until softened.
2. Add the tomato purée, beans and tomatoes, and simmer for 5 minutes. Season.
3. Meanwhile, toast the pine nuts lightly over a medium heat in a dry frying pan, until golden.
4. Roughly chop the basil leaves, reserving a few to garnish, then stir it into the stew.
5. Sprinkle the pine nuts, croutons and reserved basil leaves over the stew. Serve with crusty bread.