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Ingredients
- 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 liquid vegetable stock (see tip)
- 2 fresh sage leaves
- ¾ tsp fine sea salt, plus extra to taste
- ¼ tsp ground black pepper, plus extra to taste
- Nutrition
- per 1 portion
- Calories
- 1097.2 kJ / 262.2 kcal
- Protein
- 9.4 g
- Carbohydrates
- 29.4 g
- Fat
- 12.7 g
- Saturated fat
- 7.9 g
- Fiber
- 6.8 g
- Sodium
- 464.5 mg
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