I gently cook carrots, onions, celery, leeks, thyme and garlic in olive oil until soft before adding cooked cannelinni beans and vegetable stock and simmering gently until thickened. Then i melt in a few small cubes of chilled butter to finish.

White bean and root vegetable cassoulet

  • Warm in a pre heated oven (180 degrees C) for 20 - 25 minutes. Drizzle with extra virgin olive oil then serve.