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Serves: 4


  • 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


  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.

About the author

Sarah Alcock