INGREDIENTS
1 tbsp
oil
1
onion, (sliced or diced)
2
carrots, (diced)
3 cloves
garlic, (minced)
1
medium courgette (zucchini), (diced)
4
medium mushrooms, (diced)
400 g
tin cannellini beans, drained ((240g, or ~ 1 1/4 cups, when drained))
400 g
tin black beans, drained ((240g, or ~ 1 1/4 cups, when drained))
400 g
tin kidney beans, drained ((240g, or ~ 1 1/4 cups, when drained))
400 g
tinned tomatoes ((~ 1⅓ cups))
400 g
tin cream of tomato soup ((~ 1 1/3 cups))
150 milliliters
water ((~ 1/2 cup))
1
vegetable stock cube, (crumbled)
1 tsp
dried oregano
Salt
Black pepper
Small bunch fresh parsley, (chopped)
3 tbsp
creme fraiche or cream cheese ((I used half fat))