Warm, hearty and packed full of veggies, this tasty Italian bean stew is a real family favourite for cool Winter evenings. It's also vegetarian friendly and full of nutrients!
1.Heat 1 tablespoon of the oil in a large saucepan over medium heat; cook onion, celery, carrot, capsicum and herbs for about 7 minutes or until vegetables are softened.
2.Meanwhile, place mushrooms in a small heatproof bowl; cover with the boiling water. Stand for about 5 minutes or until softened.
3.Add beans, stock, tomato, zucchini, mushrooms and the soaking liquid to pan; bring to the boil. Reduce heat; simmer, uncovered, over low heat for 15 minutes or until thickened.
4.Meanwhile, preheat grill (broiler).
5.Rub cut-side of garlic over bread slices. Place bread on an oven tray, drizzle with remaining oil; sprinkle with parmesan. Grill bread for 2 minutes or until golden.
6.Divide stew between bowls, sprinkle with thyme; accompany with bread.
Dried porcini is a very rich flavoured mushroom with a strong nutty, earthy flavour. It must be rehydrated before use.
Note
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