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Mushroom and Cannellini Bean Soup
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- 30 g dried wild mushrooms (e.g. porcini, ceps)
- 300 g boiling water,
- 120 g onions, quartered
- 60 g unsalted butter, diced
- 480 g tinned cannellini beans, drained (2 x 400 g tins)
- 400 g vegetable stock
- 2 fresh sage leaves
- ¾ tsp fine sea salt
- ¼ tsp ground black pepper
- per 1 portion
- 1115 kJ / 227 kcal
- 9.5 g
- 26.4 g
- 13.7 g