INGREDIENTS
3 Tbsps
olive oil
1
onion
1 Tbsp
garlic
1 tsp
dried thyme
1/2 tsp
dried rosemary
1/2 tsp
oregano
500 gs
brown mushrooms
3
carrots
3
celery stalks
41 gs
all purpose flour
480 mls
vegetable stock
240 mls
marinara sauce
240 mls
red wine
2
potatoes
425 gs
kidney beans
130 gs
tomato paste
1 Tbsp
soy sauce
2 leaves
bay leaf
1 Tbsp
coconut sugar