Summary

Ingredients

• 500 g beans, reen
• 500 g mushrooms, brown
• 1 lemon (s)
• 3 clove (s) garlic
• 1 onion (s)
• 2 bay leaves, fresh, alternatively, dried
• 125 ml vegetable stock
• 100 ml white wine, drier
• 4 tablespoon olive oil
• 125 g cherry tomato (s)
• 1 bunch basil
• salt and pepper

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Instructions

1. Wash and clean the beans. Also clean the mushrooms and mix with the lemon juice. Roughly chop the garlic, onion and bay leaf. (Then cook the dried bay leaves whole later).
2. Bring the broth with the wine to a boil. Bring the beans, garlic, onion and bay leaf to the boil and cook for 10 minutes. Add the mushrooms and cook for another 5 minutes.
3. Put the vegetables with the stock in a bowl, season with salt, pepper and mix with oil. Let it steep for about 3 hours.
4. Halve the tomatoes, roughly chop the basil and mix loosely with the vegetables.