- 200g of each type of mushroom, Swiss browns, buttons and shiitake
- 2 tbsp extra virgin olive oil
- 1 small leek, trimmed and cut into 1cm-wide rounds
- 2 garlic cloves, minced
- 1 celery heart, chopped
- 400g can borlotti beans (drained and rinsed)
- 4oog diced tomatoes (canned)
- 2 beef stock cubes
- 1/4 cup chopped parsley
- 1/2 cup basil
- 300g heart smart veal in small cubes
- Salt and pepper
- Grated pecorino cheese, to serve
Method
Cut mushrooms into bite-size slices, removing any tough stems, especially from shiitake. Heat 2 tbsp oil in a heavy-based soup pot and gently fry leek, garlic and celery about 2 minutes until soft.
Raise heat and add mushrooms, stirring as they wilt. Add the veal and stir until cooked through. Once soft, about 2-3 minutes, add 2 litres water, beans and tomatoes. Bring to the boil, reduce heat to simmer and cook slowly until beans start breaking up – about 90 minutes. Stir though chopped herbs.
Remove from heat, season with salt and pepper. Serve with bread and a little grated pecorino.
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